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+ servings
A few vegan double chocolate muffins have been lined up in a row, right in front of a white brick surface.
5 from 1 vote

Vegan Double Chocolate Muffins

Author - Gena Hamshaw
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yields: 12 muffins


  • 1 tablespoon ground flax seed
  • 2 cups unbleached, all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup cocoa powder
  • 3/4 cup cane sugar
  • 1 cup vegan semi-sweet chocolate chips or morsels for baking
  • 1 teaspoon apple cider vinegar
  • 1 cup non-dairy milk of choice
  • 1/3 cup vegetable oil, such as safflower, canola, or grapeseed
  • 1 cup applesauce


  • Preheat your oven to 350° F and lightly oil and flour a 12-muffin baking sheet. Mix the ground flax together with 3 tablespoons warm water and set it aside.
  • Whisk together the flour, baking powder, baking soda, salt, cocoa powder, sugar, and dark chocolate chips.
  • Whisk together the apple cider vinegar and non-dairy milk. Add the vegetable oil and applesauce, then stir in the flax mixture. Add the wet ingredients to the dry and mix until no more spots of flour are visible and the batter is mostly smooth (a few small clumps are fine). If the batter is stiff or very thick, add an extra 1-2 tablespoons non-dairy milk.
  • Scoop the batter into the muffin cups by the heaping 1/3 cup. Bake for 25 to 30 minutes, or until the muffins are firm on top. Cool completely before enjoying. The muffins will keep best when wrapped individually in plastic wrap and then stored in an airtight container.


Gluten-free version here.