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muffin pan filled with chocolate muffind with chocolate chips in cupcake liners

Vegan Double Chocolate Muffins

Moist, dairy-free, & DELICIOUS Double Chocolate Muffins! The secret ingredient to these perfectly sweet muffins? Applesauce!
4.73 from 22 votes
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Course: Breakfast + Brunch
Cuisine: American
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Servings: 5 muffins


  • ¾ cup all-purpose flour
  • 3 Tablespoons cocoa powder
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • cup oat milk or any plant-based milk
  • ¼ cup olive oil or any liquid oil
  • ¼ cup organic white sugar
  • 2 Tablespoons dark brown sugar light brown sugar also okay
  • ¼ cup applesauce
  • ¼- ½ cup vegan chocolate chips use more if you want!


  • Begin my sifting the dry ingredients in a small mixing bowl including the flour, cocoa powder, baking powder, baking soda, and salt. Set aside for later.
  • In a separate mixing bowl add in the oat milk, olive oil, white sugar, brown sugar, and applesauce. Gently mix together to combine. Then, add in the sifted dry ingredients and mix together just until any large streaks of flour are gone. DO NOT overmix.
  • Lastly, add in the chocolate chips and fold them in with a spatula or very gently mix them in. I like to set aside a few chocolate chips to put on top of my batter, but that is optional.
  • Fill a muffin pan with 4-5 cupcake liners and fill them to the very top with batter. Sprinkle on any chocolate chips you set aside at this time. Then, let the muffin batter rest for 30 minutes- 1 hour before baking. While letting the batter rest isn't 100% necessary, it will allow the batter to rise more and lead to more "bakery-style" muffins. If you want to skip this the muffins will still taste great.
  • Towards the end of letting the batter rest, preheat the oven to 375F. Then, add the muffins to the oven and bake for 16-18 minutes until cooked through. Try not to open the oven door to check on the muffins or they may deflate and just check them with an oven light.
  • Remove and serve warm!


  • To make refined sugar free coconut sugar can be subbed for the sugar 1:1. It will lead to less sweet muffins, but still tastes great.
  • Muffins will keep at room temperature in a closed container or wrapped in tin foil on a counter for 2-3 days.
  • They can also also be stored in a closed container in the fridge up to 5 days and in the freezer for up to 1 month. If you do refrigerate them, they are best after being warmed in the microwave for 20-30 seconds. If frozen, let defrost on the counter and either eat at room temperature or reheat in the microwave until warm.


Calories: 377kcal | Carbohydrates: 50g | Protein: 5g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 395mg | Potassium: 90mg | Fiber: 4g | Sugar: 30g | Vitamin A: 36IU | Vitamin C: 1mg | Calcium: 93mg | Iron: 4mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!