This recipe for vegan chocolate muffins has been my go-to when I need something indulgent that still feels wholesome. I first developed this version during a busy week when a bowl of ripe bananas and a bag of oats were the only things left in my pantry. I wanted a muffin that was deeply chocolate, moist without eggs, and quick enough to pull together after work. The result was so good that my partner and I finished the whole batch before dinner — and that’s when I knew I had something special.

What sets these muffins apart is the simple, one-bowl process and the balance of texture: tender crumb from applesauce and nut butter, a slight chew from oat flour, and those melty dairy-free chocolate chips that pop pockets of sweetness. They take roughly 30 minutes from start to finish, use pantry-friendly ingredients, and can be adapted to be gluten-free and refined sugar-free. I often make a double batch and freeze extras for school lunches or spontaneous dessert emergencies.

Ingredients

• Oat flour (1 1/3 cups): Use certified gluten-free oat flour if needed. Oat flour gives a tender, slightly chewy texture and nutty flavor. If you don’t have it, blitz rolled oats in a grinder until fine.
• Coconut sugar (1/3 to 1/2 cup): I use 1/3 cup for a balanced sweetness; use 1/2 cup if you prefer sweeter muffins. Coconut sugar adds caramel notes; granulated sugar or erythritol also work.
• Unsweetened cocoa powder (1/2 cup): Choose Dutch-processed cocoa for a rounder flavor or natural cocoa for a brighter chocolate punch.
• Baking powder and baking soda (1 tsp & 1/4 tsp): These provide lift and create the cracked top texture; make sure they’re fresh for best rise.
• Salt (1/4 tsp): Enhances the chocolate and balances sweetness.
• Vegan chocolate chips (1/2 cup + extra): Use dairy-free chips like Enjoy Life or a vegan dark chocolate chopped into chunks for pockets of melted chocolate.
• Almond milk (3/4 cup): Any plant milk works — soy, oat, or cashew will keep the batter creamy.
• Applesauce (2/3 cup): Unsweetened applesauce adds moisture and body and replaces eggs. Mashed banana can be used for different sweetness and flavor.
• Nut butter (1/4 cup): Almond, cashew, or peanut butter add richness and tender crumb; use sunflower seed butter for nut-free option.
• Apple cider vinegar (1 tbsp) & vanilla extract (1 tsp): The vinegar reacts with baking soda to help lift; vanilla adds depth.

Instructions

Measure precisely: I recommend weighing ingredients on a kitchen scale when possible. Spoon the oat flour into the cup rather than scooping to avoid compacting too much flour. Preheat your oven to 360°F (180°C) and line a muffin tin or grease it lightly. Combine dry ingredients: In a large mixing bowl whisk together oat flour, coconut sugar, cocoa powder, baking powder, baking soda, and salt until uniformly combined and free of lumps. Whisking aerates the flour and distributes the leavening evenly. Add wet ingredients: Pour in almond milk, applesauce, nut butter, apple cider vinegar, and vanilla. Stir with a spatula or use a hand mixer on low just until the batter is homogeneous — avoid overmixing which can make the crumb tough. The batter should be thick but scoopable. Fold in chocolate chips: Gently fold in 1/2 cup of dairy-free chocolate chips with a spatula so they distribute evenly without breaking into the batter. Fill the tin: Divide batter among 8 muffin wells, filling each about three-quarters full. Sprinkle a few extra chips on top for a photo-ready finish. Bake and test: Bake for 24 to 27 minutes. Look for tiny cracks across the tops and set centers. Use a toothpick: it should come out mostly clean with a few moist crumbs but not wet batter. Rotate the tin halfway if your oven has hot spots. Cool and enjoy: Allow muffins to cool in the pan for 5–10 minutes, then transfer to a wire rack to finish cooling so bottoms don’t become soggy. Serve warm or at room temperature.

Storage Tips

Store cooled muffins in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze in a single layer on a tray until solid, then transfer to a zip-top bag for up to 3 months. To reheat from frozen, microwave for 25–40 seconds or warm in a 350°F (175°C) oven for 8–10 minutes. Use parchment or silicone liners to prevent sticking and condensation inside containers; if storing at room temperature for a day, keep them in a cool, dry place away from direct sunlight.

Ingredient Substitutions

If you don’t have oat flour, process rolled oats in a blender to make 1 1/3 cups oat flour. For a different flavor, swap oat flour for buckwheat or millet flour in a 1:1 ratio; expect a slightly earthier taste. Use mashed banana instead of applesauce for extra sweetness and flavor — reduce added sugar slightly. For a nut-free version, choose sunflower seed butter and a nut-free plant milk. If you only have oil, try 2–4 tablespoons of neutral oil instead of nut butter; the texture will be slightly different but still pleasant.

Serving Suggestions

Serve warm with a smear of dairy-free butter or a spoonful of plant-based yogurt beside it. Pair with a latte or a strong black coffee to balance the chocolate. For an after-dinner treat, top with a quick coconut whipped cream and fresh berries. These muffins are also great as a sweet breakfast with a glass of almond milk and a banana on the side.

Cultural Background

Chocolate muffins in American baking evolved from quick breads and cupcakes, prized for their ease and versatility. This plant-based adaptation keeps the familiar comforts of a traditional chocolate muffin while using whole-food swaps that reflect modern dietary preferences. Oat flour, once relegated to breakfast, now features in many baking applications for its mild flavor and reliable texture.

Seasonal Adaptations

In fall, fold in 1/2 teaspoon pumpkin pie spice and replace some of the applesauce with pumpkin puree for autumnal muffins. In summer, add 1/2 cup grated zucchini and reduce liquid slightly for a moist, veggie-forward twist. For holidays, stir in orange zest and a pinch of cinnamon, or add chopped toasted nuts on top for crunch.

Meal Prep Tips

Make a double batch and freeze half for quick breakfasts. Portion muffins into individual containers or freezer bags with parchment between layers. In the morning, grab a frozen muffin and microwave for 30–45 seconds for a fast, portable breakfast. For lunchboxes, include a small container of nut butter for dipping if sending to school or work where refrigeration is available.

These muffins are easy to make your own — the base is forgiving, and small tweaks can yield very different yet delicious results. Share them, freeze them, or savor them with coffee; they always feel like a little celebration of simple ingredients.