Double Chocolate Muffins
These Double Chocolate Muffins are moist, chocolatey, and secretly vegan. Made with simple ingredients like whole wheat flour and bananas, these muffins are extra flavorful and wholesome.
Craving chocolate? I’m always craving chocolate and these Double Chocolate Muffins are the perfect fix because they are secretly made healthy and vegan! There is something so magical about a warm chocolate muffin that is fresh out of the oven. I went through a phase of making these muffins every single day because they were such a hit, and the best part is that they’re made with guilt-free ingredients.
Vegan baking basics
It can be difficult to make vegan muffins that are still moist and fluffy without using ingredients like vegan butter or flax egg. Personally, I like to utilize real ingredients that I know I will always have on hand. This is why these muffins call for banana as their egg replacement. Banana helps to make these muffins tender, fluffy, and flavorful. This recipe also calls for apple cider vinegar (or lemon juice) that gets combined with almond milk to create a similar result to using buttermilk in non-vegan baking. A homemade buttermilk replacement gives these muffins an extra lift and helps to create their soft texture.
If you are looking for an acceptable reason to eat chocolate for breakfast, these muffins are the perfect solution. Plus, no one would ever guess that they are made with plant-based ingredients. I know you will love these muffins, but be warned: these babies are dangerously addicting.
If you love this muffin recipe, try out my Blueberry Banana Muffins for more!
Double Chocolate Muffins
Ingredients
- 1 ½ cups whole wheat flour
- ⅓ cup cocoa powder
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sugar
- ¾ cup almond milk
- 1 ½ teaspoons apple cider vinegar or lemon juice
- ¼ cup melted coconut oil
- 1 teaspoon vanilla
- 2 overripe mashed bananas
- 3-4 tablespoons maple syrup
- ⅓ cup chocolate chips (vegan if desired)
Instructions
- Preheat oven to 350 degrees and grease or line a muffin tin (yields about 9 muffins)
- In a small bowl stir together the almond milk and apple cider vinegar or lemon juice – let stand for 5 minutes.
- In a medium bowl, whisk together the first 6 dry ingredients until combined.
- Add the coconut oil, vanilla, bananas and maple syrup to the almond milk mixture and stir to combine.
- Pour wet ingredients into the dry and stir until just combined. Stir in chocolate chips.
- Evenly distribute the batter into the prepared muffin tin (filling each to almost the top)
- Bake for about 25 minutes or until a toothpick comes out clean and cool on wire rack. I like to store these muffins in the freezer and heat them up whenever desired!
