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.
Servings: 12 muffins
Calories: 400kcal
Ingredients
- 1 tablespoon apple cider vinegar
- ⅔ cup dairy free milk
- 2 cups flour (use gluten free 1:1 blend if needed)
- ¾ cup unsweetened cocoa powder
- ¾ cup brown sugar
- ¾ cup vegan cane sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ⅔ cup oil (vegetable or coconut)
- ½ cup unsweetened applesauce
- 5 oz dairy free yogurt (use like dairy free Oui)
- 2 teaspoon vanilla
- 8 oz vegan chocolate chips, divided
Instructions
- 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.
Video
Notes
*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.
Nutrition
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
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