This post may contain affiliate links. Please see the policies page for more information.
If you want to know which cooking equipment and ingredients I use, then shop my kitchen items!
Gluten-Free | Oil-Free | Refined Sugar-Free
Today I’m sharing another great recipe that I’m very proud of. These Vegan Double Chocolate Muffins contain only 11 ingredients and also gluten-free, oil-free, and refined sugar-free!
I was surprised by how well these turned out. These muffins are moist despite containing no added oils. These remind me of the delicious pre-made bakery-style muffins you find in grocery stores.
Simple Step-By-Step for Making These Vegan Double Chocolate Muffins
To make these muffins start by making your flax “eggs” in a small bowl and set that aside. In another bowl add the dry ingredients along with the coconut sugar and whisk. In a different bowl add the coconut milk, the apple cider vinegar, and the vanilla extract and mix to combine. Add the wet ingredients and the flax “eggs” to the bowl of dry ingredients and whisk until fully combined. Fold in the chocolate chips then scoop the batter into the muffin cups and bake!
Most muffin recipes make 10 – 12 muffins but this recipe is for a smaller batch of 6 – 8 muffins.
When I was creating this recipe I wanted to use as few ingredients as possible while also making sure this recipe was vegan, gluten-free, oil-free, and refined sugar-free. That’s not always easy to do when it comes to baking, which is why I’m so happy with how this recipe turned out.
As advertised, this recipe is gluten-free. If you are making this recipe for someone with gluten allergies, make sure you use oats/oat flour that has not been cross contaminated with products containing gluten. Always check the allergy information on the product.
Final Thoughts for Making These Vegan Double Chocolate Muffins
- When making this recipe I recommend using a high-quality full-fat coconut milk. I prefer to use coconut milk without added thickeners.
- I also recommend using dutch-process cocoa powder because it makes these even richer in flavor, but you can use regular cocoa powder if you prefer. I used this dutch-process cocoa powder from Amazon for this recipe.
- Lastly, you can use whatever type of non-dairy chocolate chips that you prefer but they are likely to contain refined sugar. If you want to use refined sugar-free non-dairy chocolate chips, I recommend using these chocolate chips from Amazon. You can also find several chocolate bars that are vegan and refined sugar-free at most health food stores. Just chop the chocolate into small pieces and use that in place of the chocolate chips.
Products for this recipe (Sold through Amazon)Print
These moist and delicious vegan double chocolate bakery-style muffins contain only 11 ingredients and are also gluten-free, oil-free, and refined sugar-free!
- 2 Cups Oat Flour*
- 1 Cup Cocoa Powder or Dutch-Process Cocoa Powder**
- 2/3 Cup Coconut Sugar***, ****
- 2 Tsp. Baking Powder
- 1/2 Tsp. Baking Soda
- 1/2 Tsp. Salt
- 1 1/3 Cup Full-Fat Coconut Milk*****
- 2 Tbsp. Ground Flax + 1/4 Cup Water
- 1 Tsp. Apple Cider Vinegar
- 1 Tsp. Vanilla Extract
- 1/2 Cup Non-Dairy Chocolate Chips + More for Sprinkling******
- Preheat oven to 350°F. In a small bowl add ground flax and water, stir, and set aside for 5 minutes to thicken.
- In a large bowl add oat flour, cocoa powder, coconut sugar, baking powder, baking soda, and salt. Whisk to combine.
- In a seperate bowl add coconut milk, apple cider vinegar, and vanilla extract and stir until well mixed.
- Add the wet ingredients to the bowl of dry ingredients along with the ground flax mixture. Whisk until fully combined.
- Add the chocolate chips and fold them into the batter until they’re well mixed in.
- Using a muffin pan, scoop the batter into the cups that have been greased or lined with paper muffin liners. Whenever I make these I fill the cups all the way to the top of the liner but you can fill it 2/3 full if you prefer.
- Sprinkle the tops with additional chocolate chips if desired and bake for 25 minutes. Allow the muffins to cool for at least 10 minutes before serving.
*Oat Flour: To make oat flour add 2 cups of old fashioned or rolled oats to a high-speed blender or food processer and blend into a fine flour. You can also order oat flour from Amazon.
**Dutch-Process Cocoa Powder: I highly recommend using dutch-process cocoa powder because it has a deeper, richer flavor and it will give your muffins more moisture. I used this dutch-process cocoa powder, which you can order from Amazon.
***Coconut Sugar: I prefer to use the following coconut sugar from Amazon.
****Coconut Sugar Substitution: You can substitute granulated sugar or brown sugar in place of coconut sugar, but this recipe will no longer be considered refined sugar-free.
*****Full-Fat Coconut Milk: It’s important that you choose a full-fat coconut milk that is of high quality. I prefer to use coconut milk that doesn’t contain thickeners such as xanthum gum.
******Non-Dairy Chocolate Chips: You can use whatever non-dairy chocolate chips you want. I recommend using these non-dairy chocolate chips from Amazon if you want them to be refined sugar-free.
Want more breakfast recipes? Check out my recipe for Vegan Breakfast Burrito Bowls!