If you’re looking for the ultimate decadent, bakery-style breakfast, these vegan double chocolate muffins are exactly what you need. Imagine biting into a warm muffin that delivers a rich, deeply chocolatey flavor with an amazingly soft, tender crumb—all without needing eggs or heavy conventional dairy. You will enjoy every single bite for sure! These are the kind of treats that aren’t strictly for dessert; you can eat one (or two) anytime because they’re super yummy as well as nutritious. Plus, they don’t contain a whole lot of sugar.
During my recipe-testing journey, I actually baked a test batch prior to these muffins that was almost perfect, but I wasn’t totally satisfied with how they tasted. They came close to what I ultimately wanted, but I didn’t want to put a recipe out there that I wasn’t super satisfied with, you know? I want you to experience the absolute best version of this recipe that I could possibly create. Therefore, I set out to test another batch that would hopefully meet my expectations. And thank God, they really do! Best of all, this simple method keeps your dishes to a minimum and leaves your clean-up process completely stress-free.
The Moisture Trinity: Oat Flour, Yogurt, and Extra Virgin Olive Oil
What gives these muffins that best-of-both-worlds appeal is exactly what they’re made of. Along with your standard baking elements, this batter contains a powerful healthy combination of oat flour, yogurt, and extra virgin olive oil to lock in a rich texture.
Oat flour is well known for adding pure moistness to baked goods, and it’s also amazing for heart health. My absolute go-to store brand is the organic oat flour by Arrowhead Mills. It’s organic, which means the oats weren’t processed with harsh pesticides or anything. You can find it easily at most Whole Foods Markets. Update: they stopped selling it at the Whole Foods in my area, so I switched to a pretty decent alternative. It’s an organic oat flour (pre-made) by One Degree Organics.
If you’re inclined, you can also easily make your own oat flour right from scratch! Just blend some rolled oats in a high-powered blender for about five minutes, and you’re done. Because oat flour tends to soak up moisture fast, it can make your batter thick if you don’t add enough liquid or if the batter sits for a while, so I usually combine it with a measure of regular flour to keep things balanced.
Why Yogurt and Olive Oil Replace Traditional Eggs
The addition of non-dairy or dairy yogurt adds additional moisture, as well as a great boost of protein to the muffin centers. To compliment the yogurt, the addition of extra virgin olive oil ups the nutritional value of these muffins even more. You simply can’t beat that! I recommend choosing a light-tasting extra virgin olive oil so the flavor stays neutral.
Through my years of creating healthy muffin recipes, like my chocolate oat peanut butter muffins and my blueberry oat Greek yogurt muffins, I’ve learned how to maximize health without lacking in flavor or taste. This vegan double chocolate muffins recipe is geared towards anyone! I don’t want you to feel as if you can’t make these just because they contain non-dairy ingredients. You can easily use whatever non-dairy or regular dairy ingredients you usually have on hand to suit your personal preference. Feel free to customize the measurements to see what fits your kitchen!
The Science of Eggless Baking with Apple Cider Vinegar
Since these double chocolate muffins don’t contain eggs, it’s absolutely necessary to add a small amount of apple cider vinegar to the wet mixture. Many beginner bakers worry that vinegar will make their sweets taste sour, but don’t worry—you won’t taste it at all!
The vinegar is essential for assisting the baking powder and baking soda in enhancing the rise of the muffins. The natural acid reacts instantly with the leavening agents the exact second the heat hits your muffin tin, releasing millions of tiny air bubbles. This chemical reaction mimics the structural lifting power of eggs, ensuring your chocolate muffin tops bake up with beautiful, high-domed bakery crowns that look absolutely scrumptious.
The Wholesome Ingredients Driving This Rich Crumb
You only need one bowl plus simple, basic ingredients to make these super duper scrumptious muffins. You likely have most of these items on hand in your pantry already:
The Balanced Flour and Cocoa Blend
We use a precise mix of all-purpose flour (or spelt flour) and organic oat flour. Combine this with high-quality unsweetened cocoa powder to build that rich, deep chocolate foundation.
Yogurt and Healthy Fats
Gather your non-dairy or regular dairy yogurt. I used low-fat plain Greek yogurt to make my muffins, but you can use regular non-Greek yogurt also. Match this with your mild extra virgin olive oil and your choice of unsweetened non-dairy or regular dairy milk.
Sweeteners and Extras
Measure out your cane sugar or coconut sugar, a teaspoon of pure vanilla extract for extra flavor, and your essential apple cider vinegar.
Leavening and Mix-ins
A balanced mix of baking powder, baking soda, and a small pinch of salt balances the sweet profiles. Don’t forget to measure a generous handful of dark chocolate chips to fold into the batter for those melty pockets of chocolate!
How to Make One-Bowl Chocolate Muffins (Step-by-Step)
1. Prep the Oven and Pan
Preheat your baking oven to 350°F (175°C). Line a standard 12-count muffin tin with paper liners, or lightly grease the cups with a drop of oil so they pop out cleanly.
2. Whisk the Dry Layers
In your large mixing bowl, add your all-purpose flour, oat flour, unsweetened cocoa powder, sugar, baking powder, baking soda, and salt. Whisk thoroughly until the cocoa clumps disappear.
3. Incorporate the Wet Ingredients
Make a small well in the center of your dry ingredients. Add your yogurt, extra virgin olive oil, milk, vanilla extract, and apple cider vinegar straight into the bowl. Stir gently with a sturdy spoon just until the flour pockets disappear. Gently fold in your chocolate chips, and let the batter rest on your counter for 5 minutes so the oat flour can absorb the liquids.
4. Bake Until Puffy
Divide the thick chocolate batter evenly among your 12 muffin cups. Bake for 18 to 22 minutes. You’ll know they’re done when the tops look dry and a toothpick inserted into the center comes out clean. Let them cool for 5 minutes before moving them to a wire rack.
Frequently Asked Chocolate Muffin Questions
- Can I use homemade oat flour for this recipe?
Absolutely! Just make sure you blend your oats until they form an amazingly fine, uniform powder. Measure the flour after blending to ensure your recipe ratios stay perfectly accurate. - How should I store these vegan muffins to keep them moist?
Because of our olive oil moisture barrier, these muffins stay incredibly soft for days! Keep them in an airtight container on your kitchen counter for up to 3 days, or freeze them individually for up to 3 months for a quick workday breakfast. - If you love baking comforting, unrefined treats, make sure to check out my Scrumptious Oat Flour Pancakes or my crispy Easy Vegan Banana Waffles next! For your busy workweek meal prep, you can pair these breakfasts with my savory One-Skillet Turkey and Sweet Potato Breakfast Hash Melt and my high-protein Traditional Glazed Turkey Meatloaf to keep your meals clean and nutrient-dense all week long.
Vegan Double Chocolate Muffins
Ingredients
- 1 cup + 2 1/2 tbsp all-purpose flour
- 1/2 cup oat flour
- 7 tbsp cocoa powder
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 cup and 2 tbsp sugar – also an additional 1 1/2 tsp.
- 1/4 – 1/2 cup non-dairy or regular dairy chocolate chips (optional)
- 1 1/2 tbsp non-dairy or regular dairy yogurt* *Greek yogurt or regular yogurt is fine*
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
- 1 1/2 tbsp extra virgin olive oil or use whatever oil you have
- 1 1/4 cups + 5 tbsp unsweetened non-dairy or dairy milk
Instructions
- Preheat your oven to 350 degrees. Grease or oil 12 muffin pan cavities, or line them with liners (recommended) sprayed with a little oil. Set aside.Add all of the dry ingredients (flour – sugar) to a large mixing bowl. Combine thoroughly with a fork or whisk, making sure to break up any large lumps. Now you can add the chocolate chips, if using; in with the dry ingredients.
- Add the remaining wet ingredients, including the yogurt; in with the dry ingredients.Combine just until the batter is mostly smooth. Some small lumps will remain, so try not to over-mix it.
- Divide the batter evenly between the 12 muffin cavities/liners. Bake for 23 minutes. If needed, bake for an additional minute or so.Upon removing from the oven, these muffins can be eaten warm after sitting for a few minutes first. Or you can let them cool fully before eating/serving.
