Soft, fluffy and extra chocolatey, these vegan double chocolate chip muffins are a real treat and so easy to bake. Perfect for when you just need a chocolate hit.
I am a self-confessed chocoholic. It is the one thing that I can never seem to have enough of.
And honestly? I’m done trying to change that. Bring on the chocolate!
These muffins are any chocolate-lover’s dream. Soft, fluffy muffins with cocoa powder and coconut sugar for an almost caramel-like taste sprinkled with your choice of vegan milk chocolate chips or dark chocolate chunks for a more indulgent bake. You’ll also love these soft chocolate chip muffins if you’re looking to tone down the chocolate just a smidge.
The first time I made these muffins, they looked amazing but just…crumbled, everywhere. Like, everywhere.
So, I added a banana and my favourite egg substitute, aquafaba (aka the water you get when you drain a tin of chickpeas!).
These act as the perfect binding ingredients, giving the muffins a super soft, moist, fluffy texture that I just cannot get enough of.
Making these vegan double chocolate chip muffins
Start by mashing up your banana and then combining all the other wet ingredients and the sugar in a bowl.
In a separate bowl, combine the dry ingredients – reserving the chocolate chips. Then, tip the dry ingredients into the wet mix and stir until just combined. It’s important not to over stir!
Then, fold in about two thirds of your chocolate chips. I like to reserve some to sprinkle over the top to make them look pretty!
Once your mix is ready, spoon it into muffin cases. Make sure you’ve topped up the cases enough that you’ll get that gorgeous muffin top and not just end up with cupcakes! Bake for 20 – 25 minutes, leave to cool, and you’re all set. These vegan double chocolate chip muffins last for 4 – 5 days in an airtight container.
The real challenge? Seeing if you can resist eating them all in one day!
Other muffin recipes to try:
If you’re looking for more baking recipes, you’re in luck. Take a look at these chocolate chip banana muffins, my ultimate chocolate chip banana bread, or why not mix it up and give this yummy vegan ginger cake a go?
- 1 banana
- 30g coconut oil
- 3 tbsp aquafaba (tinned chickpea water)
- 80ml almond (or other plant-based) milk
- 50g coconut sugar
- 180g plain flour
- 50g cocoa powder
- 1tsp baking powder
- 1tsp baking soda
- 50g vegan chocolate chips
- 1 tbsp apple cider vinegar
Start off by preheating your oven to 180 degrees C and lining a muffin tray with cases. I use these silicone cases which are great for saving on waste!
- Mash your banana and combine with the coconut oil, plant-based milk, aquafaba, and coconut sugar.
- In a separate bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt.
- Add the dry ingredients to the wet mix and stir until just combined. Then, add the apple cider vinegar, mix, then fold in the chocolate chips - reserve a handful of chocolate chips to sprinkle over the tops of your muffins.
- Add a spoonful of the mix to each muffin case. I aim to fill the case about 2/3's full so that they get that nice full muffin top (aka the best bit!). Add the remaining chocolate chips.
- Bake for 20 - 25 minutes until a skewer comes out clean when inserted (aim for a few different spots in case you hit a chocolate chip the first time!)
These keep for around 5 days in an airtight container!
Nutrition Information:Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 188Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 196mgCarbohydrates: 31gFiber: 2gSugar: 11gProtein: 4g