Easy vegan chocolate muffins that are so tender and chocolatey, you’d never know they were made without flour, oil, eggs, or refined sugar. Made with wholesome gluten-free and plant-based ingredients, these muffins make a healthy and delicious snack.
So it’s been a hot minute since my last post. And by “minute” I mean a little over a year and a half. I’ve actually been hanging around for a few months, but the blogging process changed a lot while I was gone so I spent most of that time updating everything behind-the-scenes and re-learning how to do things. Oh, and trying to figure out what to say when I came back… that was a big one.
Trouble is, I still have no idea. I don’t want to just pretend nothing happened, but at the same time there’s not a whole lot to say. No drama. No tea… Just burnout paired with general life things. Oh, and planning a wedding… that’s an ongoing thing. Could I have handled it better? Absolutely, and I apologize for disappearing without saying anything. But the break was good – a lot of good changes.
One thing that hasn’t changed, though, is my love for muffins…
You guys are rolling your eyes, I know. I can barely even handle the corny segue, but it’s true – I still have an undying love for baking (read: eating) muffins. And brownies; brownies are amazing too.
But today we’re talking muffins. More specifically, easy vegan chocolate muffins which have yet to last more than 2 days around these parts. The boy eats half the batch on day 1 and the remaining stragglers disappear over day 2. They’re that good. And did I mention really easy to make?
How To Make Easy Vegan Chocolate Muffins
So there are two ways you can go about making these muffins: in a blender or in a mixing bowl.
Blender Method
This method works best if you have a high-speed blender like a Vitamix since a less powerful blender will most likely struggle with the ingredient load. There are two main steps:
- Add all the dry ingredients to a blender and process them on high until the oats have broken down into the consistency of a fine flour.
- Then, add the remaining ingredients (minus the chocolate chips) and process them on high until the batter is nice and smooth, making sure to scrape down the sides of the blender to make sure everything gets incorporated.
That’s it! I mean, you’ll need to mix in a handful of chocolate chips before pouring the batter out into a muffin pan, but that’s as hard as it gets.
Mixing Bowl Method
This method takes a little more muscle, but there’s still only really two steps and the resulting muffins are basically the same as long as you mix the batter really well.
- Since you don’t have a blender to grind the oats down into a flour, you’ll have to replace that with a pre-ground or store-bought oat flour. This recipe calls for 1 cup of oats which translates to 3/4 cup of oat flour – 80 grams in each case.
- You’ll add this to a large mixing bowl along with the rest of the dry ingredients and whisk them together until incorporated. Then you’ll add the remaining ingredients (making sure the bananas are mashed) and mix until a smooth batter forms.
See? Still super easy. The batter (in both methods) should be pourable and I highly recommend using parchment paper liners in your muffin cavities since the lack of flour and oil in this recipe could cause the muffins to stick to regular liners. Either that or avoid liners all together and just grease the cavities really well.
Okay, but what are they like?
Well, these muffins are flourless. I know some people will argue that grinding up oats until they turn into a fine flour is technically still using a flour, but… nay. I’m not buying it. Oats aren’t as processed or modified or stripped as wheat. They’re also naturally gluten-free (as long as you use certified gluten-free oats) and produce a totally different type of muffin than wheat flour does.
The muffins themselves are tender, sweet, and chocolatey. Like suuuuuuuuper chocolatey. If you want to cut back on the chocolate factor, leave out the chocolate chips and rethink your life choices. If you want to cut back on the sweetness, only use 1/3 cup of sugar. And because they’re so chocolatey, you can’t really taste the banana – it’s mostly in there to add moisture and a little bit of extra sweetness.
Either way, you’ll have a batch of gluten-free and vegan chocolate muffins made with wholesome ingredients like oats, almond butter, cocoa, and bananas. They’re egg-free and dairy-free, and you can easily make them nut-free by replacing the almond butter with soy nut butter and the almond milk with another non-dairy milk like rice or soy.
Happy eating!
I’d love to know if you make this recipe! Leave a comment and rating down below to let me know what you think, and subscribe to our mailing list to receive new recipes in your inbox!
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Easy Vegan Chocolate Muffins
- Total Time: 40 minutes
- Yield: 10 – 12 muffins 1x
Ingredients
- 1 cup (80 g) oats, gluten-free if needed
- 1/2 cup (40 g) unsweetened cocoa powder
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (120 ml) unsweetened almond milk*
- 1/4 cup (64 g) almond butter*
- 1/2 cup (100 g) coconut palm sugar**
- 2 tsp (10 ml) vanilla extract
- 2 medium-size ripe bananas (200 g or 1 cup mashed)
- 1/4 cup (40 g) dairy-free chocolate chips
Instructions
- Preheat your oven to 350°F (176°C) and prepare a muffin pan by lining the cavities with parchment paper liners. Set aside.
- Add the oats, cocoa, baking powder, baking soda and salt to a high-speed blender, and process on high until the oats have broken down into the consistency of a fine flour, about 10 seconds.***
- Add all of the remaining ingredients except the chocolate chips and process on high until the batter becomes smooth and creamy, about 30 seconds. Periodically stop and scrape down the sides of your blender, if necessary. Finally, mix in the chocolate chips by hand.
- Pour the batter into the prepared muffin cups, filling each one about 3/4 of the way full. Sprinkle additional chocolate chips on top, if desired.
- Bake for 28 – 30 minutes, until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. As soon as they’ve cooled, transfer them to an airtight container and store them at room temperature for up to 5 days, or freeze for up to 3 months.
Notes
* You can sub out the almond milk for another non-dairy milk and the almond butter for soy nut butter if you need these to be nut-free.
** You can use 1/3 cup of sugar for slightly less sweet muffins.
** Alternatively, you can replace the oats with 3/4 cup (80 g) of oat flour and mix everything by hand in a large bowl. Just whisk the dry ingredients together, then add the remaining ingredients and mix until a smooth batter forms.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Looking for more flourless muffin recipes? Try one of these!
Banana Oat Greek Yogurt Muffins
Flourless Vegan Banana Muffins
Flourless Chocolate Chip Zucchini Banana Muffins
Chocolate Banana Minute Muffin
Flourless Chocolate Zucchini Muffins
*Disclosure: Some of the links included in this post may be affiliate links, meaning I’ll earn a small commission if you purchase through them, at no additional cost to you. I only recommend products I personally use and believe will add value to my readers. Thank you so much for helping support Spoons!
Decadently delicious! These Easy Vegan Chocolate Muffins are a guilt-free delight. Perfect for satisfying your sweet tooth! 🍫🧁 #VeganTreats”
So delicious and exciting chocolate muffins. I like it.
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I made these yesterday. I had to substitute sugar for coconut sugar and oat milk because that’s all I had. They turned out amazing. I’m not sure how they taste so much like the really unhealthy chocolate muffins they sell at the store, but these are so much healthier. I will definitely make these again.
Just found this recipe and I’m wondering how you think adding chocolate whey protein would work? (I know it won’t be vegan anymore, but that’s not my jam) Would I want to reduce any other ingredients? Thanks so much!
I’m honestly not too sure and it would probably change the texture of the muffins a little. How much protein powder were you wanting to use?
Hi
I just made these today. Turned out super yummy but they went flat as soon as I took them out of the oven. Please explain why. I followed your recipe exactly, did the blender version. I am fairly new to baking.
Hmmm. Did you check the expiration date of your baking soda and baking powder? Because having expired leaveners can cause muffins to fall. Also ovens and oven temperatures can vary so they may have needed a few extra minutes of baking or a slightly higher temperature. Sorry they didn’t turn out perfectly, but I’m glad they were still tasty!
Hi
Thank you for your reply 🙂
Yes all dates are fine. Nothing expired or close to expiration date. What temperature or time do you recommend then ? I check them with a toothpick before taking them out. Just went flat almost immediately after taking them out of the oven.
These are the best muffins I have ever tasted! Thank you so much!
Thank you for the amazing recipe.
Hi, Can I substitute coconut palm sugar for maple syrup or honey?
I’ve done that before with other muffins so I think it should work fine! I would probably use 1/4 cup of maple syrup or honey – either one is fine.
You’re back! So happy you’re doing well and you took a good break. Always love your recipes!
Thanks so much Denise! It’s good to be back 🙂
So so glad to see you back, and doing well <3
It’s good to be back 😀
Ditto all the other comments!! Holy cow. I keep checking every now and then and honestly didn’t ever expect to see a new post but I’m so happy to see one. I’ve missed you, your blog and recipes! This are going to be made pronto!
Aww that’s so kind of you. Thank you 🙂 I hope you like these!
Yay! I have been checking the website periodically during your break and had all but given up hope. I’m so happy you are back at it with the BEST recipes!
Thanks so much, Emily 🙂 It’s good to be back.
Great chocolate recipe. I always love your healthy adaptations for desserts. -Anna
Thank you so much, Anna 🙂
OMG YOU”RE BACK YOU”RE BACK!!!! You don’t even know how many times I’ve gone over here to check in and dejectedly clicked away. But you’re back! Can’t wait to read about what you’ve been up to over the year, and congrats on your upcoming wedding; that’s amazing!
Aww I Know, I do feel awful for just vanishing. But it’s good to be back 🙂
Can xylitol be substituted so I don’t have to buy another sugar substitute?
Unfortunately I’m not too sure, Sue. I don’t have any experience with xylitol so I don’t know how it will react in this recipe.
Welcome back and Congratulations!!!
Well, sorry but who cares about muffins??? You’re back! And: wedding?! Spill the beans, lady!!!
Okay, just calming down a little: I was SO excited to see you up there in my Bloglovin feed again. And obviously just when I hadn’t checked in for a few weeks [because yes, I totally admit I’ve been checking for a reappearance on all of your social media channels irregularly throughout all these many months]. Please say you’re back for good! And tell me more about that wedding 😉 – and everything else happening in your world.
I’m for sure back for good 🙂 Probably just once a week for now until I figure out how to balance everything again, but I missed blogging and don’t plan on going anywhere. And I don’t wanna write a novel in the comments, but we’ll for sure have to catch up!
Thank you!
So happy to have you back, and your disappearance was definitely noticed. Can’t wait to hear what you’ve been up to since then!
Thanks Casey 🙂
I am sooooo glad you are blogging again. When I started cycling in 2015 and began assembling recipes for healthy, delicious foods to completely change my eating habits, your recipes, especially smoothies, were the most influential and important to help me learn how to use old and new ingredients to fuel my new cycling hobby. You are a great contributor for women’s health, nutrition, and creative cooking (probably men, too), and I do appreciate your attention to detail as well as your carefree style. Thanks for all the great creative food and ideas of your past blogging and publishing, and I am already thrilled with the recipes you have resumed with in the new year! Here’s to health and delicious eating!
Thank you so much for the amazing comment, Sarah 🙂
Welcome back. You were missed.
<3
I just made these with my daughter to celebrate your return and they are delicious! The best part is the batter was edible! When that was amazing I knew these would be too 😃 So glad to have you back, and looking forward to what’s ahead!
I’m so glad you liked them, Kathleen! I always end up eating a good amount of batter when I make these :)https://www.runningwithspoons.com/wp-admin/admin.php?page=shareaholic-settings
Yay! For you being back and for muffins!! Don’t worry about explaining yourself. This is YOUR blog. I’m just glad you’re doing well and excited to try some new muffins!!
Thank you, Manda 🙂
It’s so nice to see you (and your muffins) again!
It’s good to be back 🙂
Glad to see you back. I think we all struggle on how to handle things and at the end of day it’s your life. You were missed of course, but glad to see things are going well.
Yeah, I do have a hard time not getting overwhelmed, but it’s hard to stay away from blogging. I always end up missing it.
YOU’RE BACK!! I thought you disappeared, but so glad your blog was still up because your flourless chocolate chip almond butter muffins are still one of my fave recipes I make on an almost weekly basis. I love your muffin recipes, especially when I can just throw all the ingredients in a blender. Congrats on the wedding planning. I decided to do grad school and plan a wedding last year and it was nuts. Planning isn’t really that fun so I’m kind of happy that is over. Anyway so happy you are back and hope 2020 is a great year!!
I’ll be happy when it’s over too! I’m trying not to stress too much and be pretty easy going with things, but it’s still sooooo much to think about.
I am SO excited to see a new post from you! I’ve followed your blog for years, and I truly appreciate the work that you put into your content, recipes etc. I’m glad to hear that your doing well, and I hope you had a great holiday, as well as introduction to 2020! Keep up the great work!
Thank you for being such a loyal reader, Bari! I hope your year is off to an amazing start.
Welcome back! I was delighted and surprised to see this in my inbox. No apologies required :).
Thanks so much, Robin 🙂 That means a lot.
I’m allergic to bananas. Do you have any recommendations to sub them out?
Canned pumpkin puree would work perfectly! I’d use a cup of pumpkin to replace 2 bananas.
Those look delicious!
They really are!
So glad you’re back! You’ve been missed 🙂
Thank you, Pamela!
Yayyyyyy you’re back!!!!
And back with chocolatay chocolate ( which is the best kind of chocolate) muffins!!! Ooh and pray, do spill the tea on whose wedding it is that’s being planned…???! Yours????
Definitely agree about the chocolate! And yes, my wedding 😀
I was super surprised to have an email this morning- I was like whaaaaa?? So happy to have you back- missed your posts! Congrats! Since you got me hooked on sugar cookie sleigh ride, have you noticed that this year’s batches tasted musty and stale? I know, random question, but I stopped buying it and it was favorite. Can’t wait to try these muffins!! Welcome back!!
I’m glad it was a good surprise 🙂 Thank you, Julie! And I actually didn’t buy any sugar cookie sleigh ride this year – I have such a huge stash of tea that I’m trying to get through before adding more!
Oh WOW I was just thinking about you! First congratulations on your up coming Wedding, how exciting! I’m so glad your back I always enjoyed your writing, recipes things your loving (make-up, books & food). And your humor with all your Blogs. Again, welcome back!
Arlene
Thanks so much, Arlene! It’s good to be back.
What a nice surprise this morning Amanda! You’ve been missed! Congrats on the wedding!
Thanks Michele 🙂
Literally a double take when I saw this post!! HELLO and congratulations on the marriage upcoming! You were dearly missed, my friend ♥︎
Aww thanks so much, Alison 🙂
I’m so happy that you’re back! Congrats on your upcoming wedding!
Thank you, Katie!
Yay! Happy to hear from you after all this time!! 🙂 These look awesome. Can’t wait to learn more about what you’ve been up to!
I’m sure I’ll be talking about what’s been up – just didn’t want to put it all in one post. Thanks, Kaila!
So crazy that you’re back! I was just mentioning how much of a mystery it was that you’d disappeared on Saturday night. Welcome back and Congrats!
Thank you!
You’re back!!! So exciting. Wedding? That’s what I want to hear about! Muffins are good, and I might make these today, but weddings are even better. Congratulations!
Hehe I’m sure I’ll be mentioning it plenty. Thank you, Lisa 🙂