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vegan chocolate muffins

Prep Time15 mins
Cook Time25 mins
Total Time50 mins
Servings: 8 muffins


dry ingredients

  • 1/3 cup coconut sugar
  • 1 1/2 cups oat flour
  • 1/2 cup cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • pinch sea salt

wet ingredients

  • 3 tbsp coconut oil (melted)
  • 1/3 cup applesauce (unsweetened)
  • 1/3 cup non-dairy milk
  • 1 tsp vanilla
  • 1-2 tbsp maple syrup (test sweetness)
  • 1 cup raspberries (frozen or fresh)
  • 1/4 cup chocolate chips


  • Preheat the oven to 350ºF and lightly grease a muffin pan.
  • Combine all the dry ingredients together.
  • Melt the coconut oil over low heat. Let it cool. Then add the coconut oil, applesauce, milk, vanilla, and maple syrup into a bowl and thoroughly combine. Leave the raspberries and chocolate to the side.
  • Add the wet ingredients to the dry. Using a wooden spoon, mix the batter together until everything is nicely combined. Next, add the raspberries and chocolate chips.
  • Fill each muffin tin 3/4 of the way. It should fill 7-9 muffin tins.
  • Bake in the oven for 25 minutes, testing with a toothpick that it comes out clean.
  • Let the muffins cool in the tin for 5-10 minutes, then on a cooling rack for 5 more minutes.
  • Store the muffins in an airtight container. After a few days, I would suggest storing them in the fridge, as they last longer this way. Or you can freeze them!