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Vegan Double Chocolate Muffins (Soft, Fudgy & Dairy-Free)

This recipe is for serious chocolate lovers. If chocolate cake could be a muffin, this would be it. Rich, fudgy chocolate chips and a fluffy, soft center, these double chocolate chip muffins are a great snack on the go or can double as cupcakes.
Course Dessert
Keyword dairy-free chocolate dessert, double chocolate muffins, egg-free dessert, vegan desserts
Prep Time 20 minutes
Cook Time 20 minutes
Servings 12 muffins

Ingredients

  • 1 and 1/2 cups white flour
  • 3/4 cup white granulated sugar
  • 2 tsp baking powder
  • a pinch of salt
  • 1/2 cup vegetable oil
  • 2 tbsp Bob’s Red Mill Egg Replacer
  • 1/4 cup water
  • 3/4 cup oat milk
  • 1 tsp vanilla
  • 1/2 cup vegan dark chocolate chips

Instructions

  • Mix the flour, sugar, cocoa, baking powder and salt in a small bowl.
  • In a larger bowl, mix the egg replacer with 1/4 cup of water until well combined and lumps are gone.
  • Add the oil, oat milk and vanilla to the egg replacer. Mix well.
  • Add the dry ingredients into the wet ingredients. Mix until fully incorporated, then add the chocolate chips.
  • Scoop batter into muffin tin (lined with non-stick baking cups or greased with margarine).
  • Bake at 375ºF for 20 – 24 minutes, or until a tooth pick comes out clean.
  • Remove the muffins from the muffin tin and let cool for 15 minutes before enjoying.

Notes

Gluten-Free Options
To make it gluten-free, use Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. Let the dry ingredients sit in the wet ingredients for 10 minutes before baking to allow the gf flour to fully absorb the liquid.
Egg Replacement Options
Instead of 2 tablespoons of Bob’s Red Mill Egg Replacer, use one of the three options:
  • 2 tbsp of ground flaxseed mixed with 6 tbsp of water (for a slightly nuttier flavour)
  • 2 tbsp of chia seeds mixed with 6 tbsp of water (for a subtle crunchy texture)
  • 1/2 cup of unsweetened applesauce (for a slightly sweeter taste)