Vegan Chocolate Muffins (Double Chocolate)

Vegan Chocolate Muffins (Double Chocolate) Recipe

By Loving It Vegan

🔪Prep Time: 15 minutes

👩‍🍳Cook Time: 30 minutes


1 and 3/4 cups All Purpose Flour (220g)

1/2 cup Cocoa Powder (42g) Unsweetened

1 cup Light Brown Sugar (200g)

1 tsp Baking Soda

1/2 tsp Salt

2 tsp Instant Coffee Powder

1 cup Vegan Buttermilk (240ml) 1 Tbsp lemon juice + soy milk up to the 1 cup line

2 tsp Vanilla Extract

1/3 cup Coconut Oil (80ml) Melted

1/4 cup Applesauce (60ml)

1 Tbsp Distilled White Vinegar or Apple Cider Vinegar

1 cup Vegan Chocolate Chips and Chunks (175g) plus more to place on top.


1Preheat the oven to 350°F (180°C) and spray a muffin tray with non-stick spray. Set aside.

2Sift the flour and cocoa powder into a mixing bowl and add the brown sugar, baking soda, salt and instant coffee powder.

3Prepare the vegan buttermilk by adding 1 Tbsp lemon juice to a measuring jug and then adding soy milk up to the 1 cup (240ml) line. Allow it to curdle. Add to the mixing bowl.

4Add in the vanilla, melted coconut oil, applesauce and vinegar and stir into a thick batter.

5Add in the chocolate chips and chunks and fold in.

6Divide the batter evenly between the muffin partitions and then add a few more chocolate chips and chunks to the tops of the muffins.

7Bake for 25 minutes or until a toothpick inserted into the center of one of the muffins comes out clean (melted chocolate is fine but wet batter is not).

8Transfer to a wire cooling rack and allow to cool and then enjoy!

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