National Chocolate Day calls for a batch of these vegan double chocolate muffins! They’re perfect for breakfast, snacks, or dessert.

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, and 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 traditional baked goods. They’re perfect as a make-ahead breakfast for anyone 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!

The nutrition benefits

The Vegan Double Chocolate Muffins are good for you in different ways. The flour gives you energy, and the cocoa powder has good stuff called antioxidants. The sugars, like raw cane or coconut, make it sweet and also have a bit of minerals. Baking soda helps the muffins rise. Soy milk gives protein, calcium, and vitamin D. Vanilla makes it taste good without extra calories. Coconut oil has some healthy fats but use a little. Applesauce is like a vegan egg and adds natural sweetness, fiber, and vitamins. Apple cider vinegar gives a tangy taste and might help digestion.

Flax with water is like a vegan egg too, with omega-3 and other good things. And the chocolate chips add sweetness and flavor, especially if they’re dark chocolate. Even though these muffins are a treat, using different plant-based things gives you a mix of good stuff like fiber, vitamins, and antioxidants. Just remember, it’s good to eat a bit of everything and not too much of one thing.

How To Make Vegan Double Chocolate Muffins

Vegan Double Chocolate Muffins Ingredients

• 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

Instructions

1. Preheat the oven to 350°F. Spray a 12-cup muffin tin with cooking spray and set aside.
2. In a large mixing bowl, whisk together the flour, cocoa powder, brown sugar, baking soda, and salt.
3. Add the soy milk, vanilla, coconut oil, applesauce, and apple cider vinegar and whisk to combine.
4. 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 the remaining ingredients and stir.
5. Fold in the chocolate chips, then transfer the batter to the prepared muffin tin, dividing the batter equally between the 12 cups.
6. Bake for 25 minutes, or until a toothpick inserted into the muffins comes out clean.
7. Allow muffins to cool in the pan for 5-10 minutes, then transfer to a wire rack to finish cooling completely.

Recipe Notes

• If you don’t have raw cane sugar, you can substitute coconut sugar or regular brown sugar in a 1:1 ratio.

FAQ

Can I use a different type of flour in this Double Chocolate Muffins?

• Yes, you can experiment with whole wheat flour or gluten-free flour, but it might affect the texture of the muffins.

What can I substitute for soy milk if I have allergies or preferences?

• You can use other plant-based milk like almond, oat, or coconut milk as a substitute for soy milk.

Can I use vegetable oil instead of coconut oil?

• Yes, you can use vegetable oil as a substitute for melted coconut oil in this recipe.

Is there a replacement for applesauce, or can I skip it?

• You can use mashed bananas or yogurt as a substitute for applesauce, or simply omit it, though it adds moisture to the muffins.

What can I use instead of ground flax for the flax “egg”?

• Chia seeds or commercial egg replacers can be used instead of ground flax for making the flax “egg.”

How should I store Vegan Double Chocolate Muffins?

• Store the muffins in an airtight container at room temperature for up to 3-4 days, or refrigerate them for a longer shelf life. You can also freeze them for later use.

Vegan Double Chocolate Muffins

Recipe by Food by AyakaCourse: Breakfast, Brunch, DessertCuisine: Vegan, AmericanDifficulty: Easy

Servings

12

muffins

Prep time

10

minutes

Cooking time

25

minutes

Calories

238.8

kcal

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.

Ingredients

• 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

Directions

• 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 the 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.

Notes

• If you don’t have raw cane sugar, you can substitute coconut sugar or regular brown sugar in a 1:1 ratio.