Lately, I’ve been starting and ending each day with chocolate in some form, and it has honestly improved the quality of my life. You may think I’m making this up, but it’s true: chocolate is scientifically proven to make you happier! Apparently eating chocolate releases phenylethylamine (AKA the “love drug”) and serotonin in your brain and helps to improve your mood. Not to mention, we just celebrated Valentine’s Day, a holiday that revolves around chocolate. So go ahead, start your day off with a chocolate muffin!
In today’s post, I’m going to be sharing my favorite double chocolate muffin recipe, so that you can make yourself feel happier. These muffins are vegan and sweetened with unrefined sugar and applesauce, so they’re a bit healthier than traditonal baked goods. They’re perfect as a make-ahead breakfast for anyone’s who’s too busy to cook every morning. Just bake a batch on Sunday, and you’re set for the week! You can also enjoy these muffins as a dessert or snack, in case you want to boost your happiness level at the end of a long day.
If you want to keep these muffins totally refined-sugar free, you can always omit the chocolate chips or throw in some walnuts in their place. However, I highly recommend using chocolate chips for the best result. My favorite brand is Enjoy Life Foods. For these muffins, I used the mini semisweet chocolate chips, which you can buy here. The double chocolate factor is really what makes these muffins great!
Vegan Double Chocolate Muffins
All the decadence of a rich chocolate cake, but in muffin form! These vegan double chocolate muffins are made with cleaner ingredients, so you can feel good about eating them for breakfast.
- 1 3/4 cup all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup raw cane sugar see notes for substitutes
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsweetened soy milk
- 1 tbsp pure vanilla extract
- 1/4 cup refined coconut oil melted
- 1/4 cup unsweetened applesauce
- 1 tbsp apple cider vinegar
- 1 tbsp ground flax + 3 tbsp water mixed
- 100 g vegan chocolate chips
Preheat the oven to 350°F. Spray a 12 cup muffin tin with cooking spray and set aside.
In a large mixing bowl, whisk together the flour, cocoa powder, brown sugar, baking soda, and salt.
Add the soy milk, vanilla, coconut oil, applesauce, and apple cider vinegar and whisk to combine.
Stir together ground flax and water in a small bowl and set aside for 3-5 minutes to thicken. Once thickened, add flax egg to remaining ingredients and stir.
Fold in the chocolate chips, then transfer the batter to the prepared muffin tin, dividing the batter equally between the 12 cups.
Bake for 25 minutes, or until a toothpick inserted into the muffins comes out clean.
Allow muffins to cool in the pan for 5-10 minutes, then transfer to a wire rack to finish cooling completely.
- If you don't have raw cane sugar, you can substitute coconut sugar or regular brown sugar in a 1:1 ratio.
If you’re looking for more vegan muffin recipes to try, don’t forget to check out these chunky monkey muffins!