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Double Chocolate Vegan Muffins

  • Author: B. Britnell
  • Total Time: 25 minutes
  • Yield: 12 1x


  • 1 1/2 cups of all purpose flour
  • 1/4 teaspoon of sea salt
  • 1 teaspoon of baking soda
  • 1/4 cup of cocoa powder
  • 1 cup of powdered sugar
  • 1 cup of almond milk (or other nondairy milk)
  • heaping 1/4 cup of unsweetened apple sauce
  • 1 teaspoon of vanilla extract
  • 1 tablespoon of apple cider vinegar
  • 2/3 cup of nondairy chocolate chips, divided


  1. Preheat the oven to 350 degrees F. Line or spray a 12 cup muffin tin (could also use a 6 cup jumbo muffin tin).
  2. In a large bowl, sift together the flour, sea salt, baking soda, cocoa powder, and powdered sugar. Set aside.
  3. In a small bowl, whisk together the almond milk, applesauce, vanilla extract, and vinegar.
  4. Making a well in the center of the dry ingredients, fold in the wet ingredients until just mixed together fully. Try and avoid over stirring. Gently stir 1/2 cup of the chocolate chips in.
  5. Pour the batter evenly into the muffin tins, sprinkle with the remaining chocolate chips, and place in the oven. Bake for 15-18 minutes (assuming standard sized muffins). Muffins are done when a toothpick inserted into the middle comes out clean.
  6. Let cool slightly and ENJOY!!!
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast