Vegan Chocolate Muffins

A batch of tender, moist vegan chocolate muffins made without dairy or eggs, yet bursting with rich chocolate flavour. These muffins combine simple pantry staples to create an indulgent treat suitable for breakfast, snack time or dessert.

Why You’ll Love This Recipe

• Exceptionally chocolatey and deeply satisfying without any animal products

• Quick and easy to prepare with basic ingredients

• Perfectly moist texture thanks to plant-based fats and flax “eggs”

• Easily customizable with mix-ins like nuts, fruit or alternative extracts

• Ideal for make-ahead breakfasts, school lunches or casual entertaining

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• all-purpose flour

• unsweetened cocoa powder

• granulated sugar (or coconut sugar for a lower-glycemic option)

• baking powder

• baking soda

• fine sea salt

• ground flaxseed (for flax “eggs”)

• warm water (to activate flaxseed)

• plain non-dairy milk (such as almond, oat or soy)

• vanilla extract

• melted coconut oil (or other neutral oil)

• dairy-free chocolate chips (optional but recommended)

directions

1. Preheat the oven to 180 °C (350 °F). Line a 12-cup muffin tin with paper liners or grease generously with oil.

2. In a small bowl, whisk together ground flaxseed and warm water. Set aside for 5 minutes to thicken into a flax “egg.”

3. In a large mixing bowl, sift or whisk together flour, cocoa powder, sugar, baking powder, baking soda and salt until fully combined.

4. In a separate bowl, combine the flax “egg,” non-dairy milk, vanilla extract and melted coconut oil. Whisk until smooth.

5. Pour the wet ingredients into the dry ingredients and stir gently until just combined—do not overmix. Fold in chocolate chips if using.

6. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.

7. Bake for 18–22 minutes, or until a toothpick inserted into the centre of a muffin comes out with moist crumbs attached.

8. Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Servings and timing

• Yield: 12 muffins

• Prep time: 15 minutes

• Bake time: 20 minutes

• Total time: 35 minutes

Variations

• Berry swirl: Stir ½ cup fresh or frozen raspberries into the batter.

• Nutty crunch: Add ½ cup chopped walnuts or pecans.

• Mocha muffins: Dissolve 1 tablespoon instant coffee granules in the non-dairy milk before mixing.

• Orange zest: Add 1 teaspoon finely grated orange zest for a citrus twist.

• Gluten-free option: Replace all-purpose flour with a 1:1 gluten-free baking blend.

storage/reheating

Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze in a resealable bag for up to 2 months; thaw at room temperature. To reheat, warm in a 160 °C (325 °F) oven for 5–7 minutes or microwave on medium power for 20–30 seconds until just heated through.

FAQs

What can I use instead of a flax “egg”?

You may substitute a chia “egg” (1 tablespoon chia seeds + 3 tablespoons water) or ¼ cup applesauce per egg equivalent.

Can I reduce the sugar in this recipe?

Yes. You can lower the sugar by up to 25 % or substitute coconut sugar. Expect a slightly less sweet muffin but still moist and tender.

Are these muffins freezer-friendly?

Absolutely. Once fully cooled, wrap individually or place in a freezer-safe container. They freeze and thaw beautifully.

How do I make these gluten-free?

Use a 1:1 gluten-free baking flour blend in place of all-purpose flour. Ensure your cocoa powder and other ingredients are certified gluten-free.

Can I add fruit to the batter?

Yes. Fresh or frozen berries, diced apples or mashed bananas can be gently folded in—limit to 1 cup total to maintain muffin structure.

Why are my muffins dry?

Overbaking or overmixing can cause dryness. Bake until a few moist crumbs cling to the tester. Mix until ingredients are just combined.

How do I prevent muffins from sticking?

Use high-quality paper liners or generously grease the muffin cups. Silicone liners also work well.

Can I use olive oil instead of coconut oil?

A light-tasting vegetable oil is preferable; olive oil’s flavour may be too pronounced. Avocado oil is another neutral option.

What’s the best way to measure flour?

Spoon flour into the measuring cup and level off with a knife—do not scoop directly with the cup, which can compact the flour and yield dense muffins.

How can I make these muffins extra chocolatey?

Increase the cocoa powder by 1–2 tablespoons and add an extra ¼ cup of chocolate chips.

Conclusion

These vegan chocolate muffins offer an effortless way to enjoy a decadent, plant-based treat any time of day. With straightforward ingredients and simple steps, they come together quickly for breakfasts on the go, afternoon pick-me-ups or casual gatherings. Their versatility invites creativity—feel free to experiment with mix-ins and flavour twists to make them your own. Enjoy the rich, comforting chocolate goodness in every bite!