Vegan Chocolate Muffins

These Vegan Chocolate Muffins are a chocolate lover’s dream. Easy to make in one bowl, fluffy, and loaded with chocolate chips. They’re moist, rich, and just the right balance of indulgent and wholesome. I’ve also added a touch of Madagascar Vanilla essential oil to enhance the flavor, but this is optional. I only cook with Certified Pure Tested Grade essential oils, so I know they’re safe, pure, and high quality.

When possible, I like to use organic or non-GMO ingredients, but you can make these muffins with whatever you have on hand. I’ve also linked some of the ingredients and tools I use throughout the recipe so you can find them easily. Bonus: thanks to the raw cacao powder, these muffins provide a boost of antioxidants too!

Great for snacks, or dessert, these muffins will satisfy your chocolate cravings any time of day.

Prep Time: 10 minutes
Cook Time: 28 minutes
Total Time: 38 minutes
Servings: 12 muffins

Ingredients

• 1 1/4 cups unsweetened soy milk

• 1 teaspoon apple cider vinegar

• 1 1/2 cups all-purpose flour

• 1/2 cup unsweetened cacao powder

• 1 cup granulated sugar

• 2 teaspoons baking powder

• 1/2 teaspoon salt

• 1 tablespoon cornstarch

• 1/3 cup fractionated coconut oil (or other neutral-flavored oil)

• 1 teaspoon pure vanilla extract

• 1 1/2 cups vegan chocolate chips

• 3 drops madagascar vanilla essential oil (optional but recommended for amazing flavor enhancer)

Instructions

1. Preheat oven to 400°F. Line a standard muffin pan with liners and lightly spray with oil.

2. In a small bowl, combine soy milk and apple cider vinegar. Set aside to curdle, this will create your vegan buttermilk.

3. In a large bowl, whisk together the dry ingredients: flour, cocoa powder, sugar, baking powder, salt, and cornstarch. If the cocoa powder is clumpy, sift it in.

4. Pour the vegan buttermilk, coconut oil, madagascar essential oil, and vanilla extract into the dry mixture. Gently stir with a spatula until just combined. Avoid overmixing, or the muffins will turn out dense.

5. Fold in most of the chocolate chips, reserving about 1/4 cup for the tops.

6. Fill muffin cups nearly to the top. Sprinkle remaining chocolate chips on top.

7. Bake for 26–28 minutes, until a toothpick inserted in the center comes out mostly clean. Be careful not to overbake, as muffins can dry out.

8. Let muffins cool for 5 minutes in the pan, then transfer to a wire cooling rack.

Enjoy warm with melty chocolate, or store in an airtight container at room temperature for up to 3 days. These also freeze perfectly!

Notes & Variations

• Gluten-Free: Substitute with a quality gluten-free flour blend.

• Oil-Free: Replace oil with applesauce (texture will be slightly different).

• Sugar Options: Swap granulated sugar with coconut sugar.

• Cornstarch Substitute: Use tapioca starch or arrowroot powder instead.

A Note on Wellness & Sweets

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