Vegan Double Chocolate Muffins are everything they’re hyped up to be. Chocolate. Double Chocolate…with chocolate chips…in a muffin!
They’re vegan, but you’d never guess because they’re moist and fluffy and decadently rich…ooey and gooey…but certainly not cloyingly sweet. Just a touch of maple syrup to balance out the pumpkin and flaxseed. We’re talking a whole can of pumpkin….cuz we all know what happens to that little bit extra not called for in the recipe…nada! Ok…these Vegan Chocolate Chocolate Chip Muffin with flaxseeds and pumpkin…they’re a must make. STAT!
Ooh….if you’re looking for a super easy, pantry ingredient vegan breakfast muffin, you are in the right place! Chocolate lovers unite over this double chocolate glorious breakfast muffin…though if you were interested in veggies for breakfast, maybe you’d prefer a batch of my vegan zucchini muffins…options are good!
Ingredients
Pantry staples like flour, flax, pumpkin puree, maple syrup make up the bulk of this easy muffin recipe. Applesauce helps with sweetness and the apple cider vinegar gives the baking powder and baking soda a boost to help these rise!
How to make them
Preheat oven to 325 convection or 350 regular bake. Line muffin tins with unbleached parchment paper liners.
Gather all purpose flour (gluten-free will work too), ground flax, cacao powder, baking powder, baking soda and salt into a medium sized mixing bowl.
Stir dry ingredients together until uniformly mixed.
In a separate bowl, combine pumpkin, applesauce, maple syrup and almond milk. Mix until thoroughly combined.
Pour the wet ingredients into the dry and use a spatula to mix until just combined.
You’ll have to pull up the flour mixture from the bottom of the bowl to be sure it’s well incorporated, but resist the urge to overmix.
Gently fold in the chocolate chips, being careful not to collapse the muffin batter.
Scoop into parchment lined muffin tins, continuing to fill until all the batter has been evenly dispersed.
Bake in preheated oven for 22 minutes, until a toothpick inserted comes out clean.
Remove carefully from oven and allow to cool slightly. Any chocolate chips on the top will be super gooey and hot to the touch.
Gently transfer to a wire rack to continue to cool. If left in the muffin tins, they will continue to cook.
Debra’s Pro Tips
- The combination of baking powder, baking soda and apple cider vinegar will help these vegan muffins rise. Resist the urge to over-mix and deflate them.
- If you’re able to resist the urge to eat them right away, the paper liners peel off more easily once they’ve had a chance to cool.
- Cool completely and then store in an airtight container….they’ll stay good at room temperature for 5 days, in the fridge for 2 weeks, or freeze for 3 months.
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📖 Recipe
Vegan Double Chocolate Flaxseed Muffins
Ingredients
- 3 cups all purpose flour
- ⅓ cup cacao powder
- ½ cup ground flax seeds
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon sea salt
- 1 15-oz can pumpkin puree
- ⅓ cup maple syrup
- ½ cup unsweetened apple sauce
- ½ cup almond milk
- 1 tblsp apple cider vinegar
- ½ cup dark chocolate chips
Instructions
- Preheat oven to 325 convection or 350 regular bake. Line muffin tin with unbleached parchment liners.
- In a medium sized mixing bowl, combine dry ingredients.
- In a separate bowl, mix together pumpkin, syrup, applesauce and almond milk.
- Pour wet ingredients into dry and mix until thoroughly combined, pulling up the flour mixture from the bottom of the bowl.
- Gently stir in chocolate chips.
- Fill muffin tins generously, until batter has been evenly distributed into the 12 muffin tins.
- Bake in preheated oven for 22 minutes, until toothpick comes out clean.
- Store muffins in an airtight container. At room temperature for 5 days. In the refrigerator for 2 weeks, or freeze for 3 months.
Nutrition
Note
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.
Gloria
Well, you can never go wrong with a HEALTHY muffin, especially chocolate. We are having a sleepover in the next couple of weeks. I will be a very special gramma if I serve these for breakfast for sure.
Julie Menghini
This muffin is right up my alley and I can’t wait to try them. I always use arrowroot powder for thickening sauces instead of using creams but have never used it in baking so I’ll be trying that and like you, always have sugar-free applesauce. I love to serve muffins with soups and it’s definitely soup weather and it’s always chocolate weather, right?
Debra Klein
Haha….definitely the perfect weather for soup and chocolate…though I probably would eat them separately!
Debra Klein
I think you’re a special gramma regardless….always dreaming up fun food to make with the kids!!
Trish Bozeman
These sound AMAZING! Perfect for a stay in jammies kinda day and I could let my toddler eat a few and not feel at all bad about it. Gotta try these!
Debra Klein
Yes. Yes and Yes! Your toddler will love them, as will you!
Tracy
These were soooo good! And I love how good for us we are and my toddler loved them so much. I love snacks that she loves that I know are sooo good for her! Thank you!
Debra Klein
This warms my heart so much! That’s my goal…to inspire healthy choices that are tasty too! Thank you for making and letting me know.
Charity
For a second there I thought healthy was going to mean bananas… when I see “healthy” in smoothies or baked goods it almost always involves bananas and I really can’t stand them. So glad to see pumpkin puree instead! Pumpkin and chocolate are delicious together. Really excited to make these muffins!
Annemarie
There is nothing like a stay in your jammies and not mess up the kitchen sort of treat! Clean ingredients (and plenty of chocolate!) makes these muffins even better. They’re perfect for getting my teen to eat something healthy while giving her the feeling of having a treat.
Debra Klein
Super popular choice among the moms of teens for exactly that reason!
Debra Klein
I agree..the other day I went to make a batch of these and didn’t have any pumpkin, so I subbed bananas and my daughter said “too banana tasting” what happened to the other recipe?
Dana
It’s a great day when you can put “healthy” and “chocolate” in the same sentence 🙂
These are incredible. Maple syrup is my favorite natural sweetener (must be the Canadian in me). And that punch of fiber with the flax is straight up awesome.
Debra Klein
Couldn’t agree more…I’m all about balance that way. No reason healthy and chocolate can’t go together!!
Traci
Great recipe…LOVE it that they’re refined sugar free! I’m always looking for staple muffins that are also not loaded with butter. Thanks for sharing this winner!
Debra Klein
You’re welcome! I also appreciate recipes with those criteria and they’re hard to find…which is why I create what I do.
Annissa
Wow! You’ve loaded these muffins with good stuff! I love the addition of pumpkin which adds some beta-carotene in with all of the antioxidants from the chocolate. I’m a big fan of the health benefits of chocolate, but not so much a fan of the sugar that is in most chocolate treats. You’ve found a perfect solution!
Debra Klein
I thought so too. Thank you!
Marisa F. Stewart
After the day I’ve had I would like a dozen. Eating chocolate into oblivion. Those muffins look so good and moist and I love that they aren’t bad for you. The addition of pumpkin is almost like a secret nutritious ingredient that packs the goodies with good for you vitamins. I’ll make these for my grandsons, for sure.
Debra Klein
Yes…to all of that. The pumpkin is what makes them so moist without having to add more fat!
Marisa F. Stewart
After the day I’ve had I would like a dozen. Eating chocolate into oblivion. Those muffins look so good and moist and I love that they aren’t bad for you. The addition of pumpkin is almost like a secret nutritious ingredient that packs the goodies with good for you vitamins. I’ll make these for my grandsons, for sure.
Jess
Made these and loved them! Just wanted to point out that it says 1/4 cup of sea salt, lol. I thought better of it and did 1/4 teaspoon, but just thought you may want to correct!
Debra Klein
Thank you for catching that typo! Just fixed it. So many don’t actually see what’s there, but what they assume is there. One of my favorites, glad you enjoyed them.
Judy Wilson
LOVE these!!! I make these on the repeat. They are a great, quick, snack for when you just need some chocolate without the guilt! Thank you very much😊
Debra Klein
You’re welcome. I make them on the repeat as well.
Amber
Mine didn’t rise at all, but they were still very yummy. I mixed by hand gently, but oh well. I think the dough is just too heavy to really rise much. Perfect amount of sweetness. I love that it uses a whole can of pumpkin! No need to try and figure out how to use any remaining canned pumpkin.
Debra Klein
I’m glad you liked them…I agree, it is a heavy dough, and mine don’t rise a lot…but I do get a bit of a rise making them less dense….I also mix by hand.