Fluffy and moist, these vegan chocolate muffins are easy to make and secretly healthy. Made without flour, eggs, and dairy, these muffins take minutes to make.
I love easy and healthy muffin recipes. Muffins are a great breakfast option only when they are not loaded with processed sugar.
This vegan muffin recipe is super easy and quick to make. I don’t use any refined sugar when making them to keep them lower in carbs. You can, of course, make these muffins with granulated sugar and the result will be just as good.
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Why you’ll love this recipe
- Perfect texture and flavor. Made without any eggs and oil, these muffins are perfectly soft and moist, with a rich chocolatey flavor.
- Under 30 minutes to make. You need a bowl and a whisk, or a blender to whip up these muffins.
- Gluten-free and vegan. These healthy muffins are made without any eggs, dairy, and wheat flour.
These are very similar to our healthy chocolate muffins but are even fudgier and most, because of the lack of flour.
You need only six ingredients to make these eggless chocolate muffins.
- Sunflower seed butter. I made these muffins with sunflower seed butter to keep these muffins nut free. Like my nut free granola bars, these would be perfect for school lunch boxes (especially with all the nut-free policies in place!).
- Sweeteners. I use both a sticky sweetener and a granulated sweetener for this recipe. You can skip the latter if you don’t want the muffins to be very sweet. As for the sticky sweetener, pure maple syrup and agave syrup will work well.
- Pumpkin puree. It works as an egg replacement and provides a moist and tender texture for the muffins.
- Chocolate chips. If you can, use a mix of standard chocolate chips and mini chocolate chips. The latter distribute in muffin batters better and give you mouthfuls of chocolate in every bite!
- Cocoa powder. To thicken the batter and provide a richer chocolate flavor. I love using dark cocoa powder for an extra-rich chocolate flavor.
- Baking soda. To help the muffins rise and become fluffy.
Sunflower seed butter swap
Don’t have sunflower seed butter on hand? Wow Butter and tahini are two nut-free spreads that can also be used.
How to make vegan chocolate muffins
Making these chocolate muffins takes only 30 minutes. Whether it’s a busy Monday morning or a lazy Sunday, these recipe is a lifesaver for when you are craving chocolate-flavored baked goods.
Step 1 – Prepare the muffin batter
Start by adding all ingredients except for the chocolate chips to a high-speed blender or a bowl and mix until fully combined. Fold in the chocolate chips saving some for sprinkling on top.
Next, distribute the batter amongst a 12-cup muffin tin lined muffin liners. Sprinkle more chocolate chips on top.
Step 2 – Bake
Now, bake the muffins in the oven preheated to 350F degrees for 20 to 30 minutes or until a toothpick comes out clean. If you want the muffins to be fudgy inside, remove them earlier.
Once baked, allow the muffins to cool in the muffin pan for 10 minutes. Then remove them and allow them to cool completely on a wire rack.
The beauty of this muffin recipe is that they are so easy to customize to various diets or simple ingredient swaps.
- Make this recipe keto-friendly. Use a keto-friendly sweetener (like keto maple syrup) and sugar-free chocolate chips to make these muffins low-carb and keto.
- Use mashed banana. The pumpkin puree in this recipe can be easily replaced with ripe mashed bananas. As bananas are sweeter than pumpkin puree, use less sweetener.
- Use nut butter. If you are not allergic to nuts, you can swap the sunflower seed butter with smooth almond or peanut butter.
- Add cinnamon. Cinnamon is always a good addition to chocolate-flavored baked goods. It will add depth and a wonderful woody aroma to these healthy muffins.
To store. Keep these flourless muffins at room temperature for up to 5 days. Place the muffins in an airtight container or bag to prevent them from drying out.
To freeze. Wrap each muffin with food wrap and freeze for up to 2 months. Thaw the muffins at room temperature and reheat them in the microwave for 30 seconds to make them feel like freshly baked muffins.
Not overbaking the muffins is the key to getting moist muffins. Using paper liners is another easy way to keep the moisture inside the muffins.
Aside from using all ingredients in the right proportions, it is also important to bring all ingredients to room temperature before making the batter. Room-temperature ingredients result in a smooth batter that expands well in the oven.
It is recommended to bake muffins at 350F degrees. Baking the muffins at a higher temperature may result in burnt tops leaving the inside of the muffins undercooked.
Vegan Chocolate Muffins
- Preheat the oven to 180C/350F. Line a 12-count muffin tin with muffin liners or use a silicone 12-count muffin tray.
- In a high-speed blender or mixing bowl, combine all your ingredients, except the chocolate chips, and mix until fully combined. Stir through your chocolate chips, reserving a few to add on top of the muffins.
- Evenly distribute the muffin batter amongst the lined muffin tray. Top with remaining chocolate chips and bake for 20-30 minutes, until a skewer comes out clean.
- Remove the muffins from the oven and allow them to cool in the pan for 10 minutes, before transferring them to a wire rack to cool completely.
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