Vegan double chocolate chip muffins

These soft and moist double chocolate chip muffins happen to be vegan. You won’t miss the dairy!

vegan whole wheat chocolate chip muffins

My baby girl got her top braces on a few weeks ago. It’s been entertaining to hear her start almost every sentence with, “Its hard to [fill in the blank] because I have braces.” That blank space has been filled with things like sneezing, talking, chewing, swallowing, and blowing her nose. I can only imagine how often this sentence will continue to dominate her chatter once she gets the bottom set on in a few months.

Because I’ve been there before, I know how difficult having braces actually is. I got my braces on as an adult, after I had earned my flute performance minor from college. Countless flutists have a hard time playing their instruments with braces on their teeth, which is why I waited until after college.

But I digress. Back to Addie.

vegan whole wheat chocolate chip muffins

I wanted to make her something that wouldn’t be difficult to eat for breakfast. Since she loves chocolate like I do, I made these chocolate muffins. But – I made them vegan so that they would be slightly healthier.

Neither she nor my husband knew that these were vegan, so we’ll keep that our little secret. The muffins were soft, chewy and full of chocolate flavor. In fact, I think that these were some of the better chocolate chip muffins I’ve made – vegan or not.

vegan whole wheat chocolate chip muffins


Husband’s rating: 4 out of 5
Addie’s rating: 4 out of 5
My rating: 4.5 out of 5

Vegan double chocolate chip muffins

These soft double chocolate chip muffins happen to be vegan!
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: American
Keyword: Breakfast, Muffins
Servings: 12
Author: Eva Bakes


  • 1 and ¼ cups all-purpose flour
  • ¼ cup granulated sugar
  • ½ cup brown sugar
  • ½ cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon instant espresso powder optional but recommended
  • ½ teaspoon salt
  • 1 cup non-dairy milk of choice
  • ½ cup unsweetened applesauce
  • 1 Tablespoon white vinegar
  • 1 cup vegan chocolate chips


  • Preheat your oven to 400°F. Generously grease or line a standard muffin pan and set aside (I used a silicone pan and did not line or grease it).
  • In a large bowl, whisk together the the flour, sugar, cocoa powder, baking powder, instant espresso powder and salt. Then add the milk, applesauce and vinegar. Mix until everything just comes together. Do not over mix. Fold in the chocolate chips.
  • Evenly distribute the batter into your prepared pan, filling each well at least ¾ full. If desired, sprinkle additional chocolate chips on top.
  • Bake in your preheated oven for about 20 minutes or until a toothpick inserted in the center comes out clean.
  • Allow the muffins to cool before serving.


Leftover muffins should be stored in an airtight container at room temperature or in the refrigerator and will last several days.
Source: Barely adapted from It Doesn't Taste Like Chicken

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