The Best Vegan Double Chocolate Muffins
These vegan double chocolate muffins are so soft and fluffy! They are great for a quick on the go breakfast and a must in your breakfast collection.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Breakfast, Snack
Cuisine: American
Servings: 12 muffins
Calories: 400kcal
Preheat oven to 425 degrees F. Grease a muffin pan or place liners into each cup.
Add apple cider vinegar to a cup and then ⅔ cup vegan milk. Let sit for 10 minutes.*This makes vegan buttermilk. To a large bowl, whisk together flour, cocoa powder, brown sugar, cane sugar, baking powder, baking soda, and stir.
In another bowl, whisk together the oil, applesauce, yogurt, vanilla and the buttermilk you sat aside.
Add wet ingredients and blend just until combined again, careful not to over mix.
Fold in chocolate chips.
Fill muffin cups up ¾ of the way full of batter and then place in the oven.
Cook at 425 degrees for 8 minutes, then lower temperature to 350 for 16-20 minutes or until a toothpick inserted comes out clean. *Do not open oven when reducing temperature.
*See post for notes about Top 8 Allergy Free variation
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.
Serving: 1muffin | Calories: 400kcal | Carbohydrates: 59g | Protein: 5g | Fat: 20g | Saturated Fat: 5g | Sodium: 163mg | Potassium: 254mg | Fiber: 4g | Sugar: 36g | Vitamin A: 52IU | Vitamin C: 1mg | Calcium: 108mg | Iron: 3mg