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A double chocolate muffin in a white paper wrapper torn in half to show the crumb inside, on a small white plate, with another muffin in a green liner, a mason jar of milk, and a pale blue-green cloth in the background, on a white painted wood surface.

Vegan Double Chocolate Muffins

  • Author: Raquel Smith
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 16 muffins 1x


This vegan double chocolate muffin recipe is such a keeper! With a chewy crumb and heavenly melted chocolate, these are best served right out of the oven.


  • Cooking oil spray
  • 1 Tbsp ground flax seed
  • 3 Tbsp water
  • 2 Tbsp vegan margarine (I like Earth Balance)
  • 2 Tbsp applesauce*
  • 3 Tbsp vegetable oil*
  • 1 1/2 cups almond milk
  • 1 tsp pure vanilla extract
  • 2 cups all-purpose flour
  • 3/4 cup cocoa powder
  • 3/4 cup + 2 Tbsp vegan granulated sugar or coconut sugar
  • 1 Tbsp baking powder
  • 1 1/2 tsp Ener-G powdered egg substitute*
  • 1 cup chocolate chips


  1. Preheat oven to 350°F and grease 2 muffin tins with spray oil or margarine. Or, use paper liners and grease those.
  2. Combine the flax seed and water in a small bowl and set aside for about 15 minutes, to make a flax egg.
  3. Place the margarine and the applesauce in a large microwave-safe bowl, and place in the microwave for 15-second increments until the margarine is melted. Add the flax egg and the oil, and stir to combine. Slowly stir in the almond milk while whisking. Stir in the vanilla and set aside.
  4. In another bowl, combine the flour, cocoa powder, sugar, baking powder, and powdered egg substitute. Whisk well to make sure all of the ingredients are evenly distributed and no clumps remain.
  5. Add the dry mixture to the wet in two batches, stirring gently until almost combined after each addition. Add the chocolate chips and finish stirring until just combined.
  6. Fill the muffin cups until they are almost full, but not overflowing.
  7. Bake for 20-22 minutes, rotating once halfway through baking, until a toothpick inserted in the center of a muffin at the center of the pan comes out clean (unless you hit a chocolate chip – then do it again). Remove from the oven and let cool in the pan for 5 minutes, then transfer them to a wire cooling rack.


If you like, you can replace the applesauce and oil with more margarine, 7 Tbsp in total, but I try to make these just a teensy bit healthier by using the applesauce.

You could also replace the Ener-G powdered egg substitute with your favorite brand, or with another flax egg (1 Tbsp ground flax seed combined with 3 Tbsp water), but decrease the quantity of almond milk to 1 1/4 cups.

I have not made a non-vegan version of this recipe, but it may work with real eggs and butter. Try omitting the flax egg and powdered egg substitute, use two eggs instead, and use only 1 1/4 cups milk. Use an equal amount of butter to replace the vegan margarine.