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Double Chocolate Muffins

These chocolate muffins are fluffy, sweet, and rich with chocolate. The hint of cinnamon creates a warm feel, and they are delicious with some fresh berries and a glass of oat milk. You can choose to make this recipe into a chocolate bread, if you would like-- it tastes delicious either way!

Makes 12 muffins


1 3/4 cups flour

1 cup of sugar

3 tablespoons of cocoa powder

3 teaspoons baking powder

1 teaspoon cinnamon

A pinch of sea salt

1/3 cup canola oil

Slightly under a full cup of oat milk (or other non-dairy milk)

1 teaspoon of vanilla extract

1/2 cup vegan chocolate chunks/chips (plus more, for topping)

Preheat the oven to 350 degrees F. Line 12 cupcake tins or a single bread pan with vegan butter or parchment paper. Start by mixing all the dry ingredients together (not the chocolate chips) in a large bowl. Pour in the oil, oat milk, and vanilla. Mix completely, but do not over mix. Stir in the chocolate.

Fill each cupcake liner 3/4 of the way. Sprinkle more chocolate pieces over the top. Bake for around 25 minutes, or until a fork inserted comes out clean. Serve with fruit, powdered sugar, and a warm glass of oat milk! Enjoy!


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