Cuisine Gabrielle

If there’s one thing I love more than chocolate cake, it’s chocolate cake in a to-go size. And if you’re avoiding dairy and eggs like me, this recipe is for you.

You can also make it gluten-free, and trust me, this recipe does not fail under pressure!

No dairy? No eggs? No GLUTEN?

You’d think it would make a crumbly, dry, sad muffin.

But this recipe does not disappoint.

Why You’ll Love These double chocolate muffins

After years of searching for a muffin recipe that feels like a decadent dessert, I finally landed on this one. I combined different recipes, tested variations, made a few tweaks, and now it’s perfect.

It’s moist, fudgy, fluffy and doesn’t crumble apart.

This is my ultimate double chocolate muffin recipe. As a chocolate lover with high standards, I needed to find something that didn’t skimp out on the chocolate taste.

I keep this recipe at the top of my dessert recipe pile. Find out why – try them for yourself!

Ingredients

1 and 1/2 cups of white flour*

3/4 cup white sugar

1/2 cup cocoa powder

2 teaspoons of baking powder

a pinch of salt

1/2 cup vegetable oil (I used avocado oil)

2 tablespoons of Bob’s Red Mill Egg Replacer + 1/4 cup of water

3/4 cup oat milk

1 teaspoon of vanilla

1/2 cup vegan dark chocolate chips

*Tip: Use Bob’s Red Mill Gluten Free 1-to-1 Baking Flour to make it gluten free.

How to MAKE THE MUFFINS

Step 1: mix the dry ingredients

Mix the flour, sugar, cocoa, baking powder and salt in a small bowl.

Step 2: prepare the egg replacer

In a larger bowl, mix the egg replacer with 1/4 cup of water until well combined and lumps are gone.

Step 3: add the wet ingredients

Add the oil, oat milk and vanilla to the egg replacer. Mix well.

Step 4: Combine everything

Add the dry ingredients into the wet ingredients. Mix until fully incorporated, then add the chocolate chips.

Step 5: add the batter to muffin tin

Scoop batter into muffin tin (lined with non-stick baking cups or greased with margarine).

Step 6: bake

Bake at 375ºF for 20 – 24 minutes, or until a tooth pick comes out clean.

Step 7: enjoy warm out of the oven

The gooeyness of the muffins and melted chocolate chips are best enjoyed 15 minutes after they come out of the oven!

This recipe makes 12 very delicious muffins.

Tips for perfect gluten free muffins

• Let the gluten free flour sit in the wet ingredients for about 10-20 minutes before baking.
• My favourite gluten free flour is Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. It’s less gritty and has a softer finish than other gf flours I’ve tried.

Storage Tips

Cool the muffins completely, then store in an airtight container for up to 5 days.

You can also store them in the freezer for up to 3 months. But honestly, these get eaten up so fast you won’t need to store them for very long.

FAQ

Can I use a different egg replacer in these vegan double chocolate muffins?

Yes. This recipe works well with several egg substitutes. Instead of the Bob’s Red Mill Egg Replacer, you can use 2 tablespoons of ground flaxseed mixed with 6 tablespoons of water, 2 tablespoons of chia seeds mixed with 6 tablespoons of water, or 1/2 cup of unsweetened applesauce. Flaxseed will add a slightly nutty flavour, chia seeds create a subtle texture, and applesauce adds extra moisture and a touch of sweetness.

How do I know when the muffins are done baking?

Bake the muffins at 375°F for 20–24 minutes. They’re ready when a toothpick inserted into the center comes out clean or with just a few crumbs (but no wet batter). The tops should also feel set and slightly springy when gently pressed.

How should I store these vegan chocolate muffins?

Store the muffins in an airtight container at room temperature for up to 5 days. For longer storage, keep them in the refrigerator for up to a week, or freeze them for up to 3 months. Simply thaw at room temperature or warm briefly in the microwave before enjoying.

If you try this recipe, leave a comment below!