Vegan Double Chocolate Muffins were inspired by a recipe from Nicole at Baking Bites. Normally I’d just make the King Arthur Chocolate Muffins, but I’d run out of eggs and needed an egg-free alternative. These were perfect!
Vegan Double Chocolate Muffins call for soy milk instead of regular milk and maple syrup instead of sugar. The syrup adds moisture, but does not really add a lot of maple flavor. The recipe makes anywhere from 6 to 8 muffins depending on how large you choose to make them. The muffins are not too sweet, so make sure to add the chocolate chips for a little extra richness. I like putting a little coarse sugar on top as well, but that is optional.
Chocolate Muffins with Coconut Milk
Update: You can make these with coconut milk, too! I’ve added that variation to the recipe. If you use coconut milk, reduce the oil to 1 tablespoon. The batter should be very thick — almost like cookie dough. You should be able to pile it in the muffin cups.
Vegan Double Chocolate Muffins
- 1 1/4 cups whole wheat flour 6 oz
- 1/4 cup unsweetened natural cocoa powder Don’t use Dutch process
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup maple syrup
- 3/4 cup soymilk or full fat coconut milk
- 1/2 teaspoon vanilla extract
- 2 tablespoons vegetable oil or 1 tablespoon if using coconut milk Melted coconut oil also works well
- 1/2 cup chocolate chips check to make sure they are vegan if that's important
- Preheat oven to 350 degrees F. Line 8 muffin cups or line with paper liners.
- Whisk the flour, cocoa, baking soda, baking powder and salt together in a bowl.
- Whisk the maple syrup, milk, vanilla and oil together in a second bowl.
- Pour wet ingredients into dry ingredients and stir until mixed. Stir in the chocolate chips. Divide evenly among muffin cups and bake on center rack for 18-20 minutes.
- Cool completely on a wire rack.