Vegan Chocolate Muffins: these babies tick all the boxes. They’re grain-free, dairy-free, paleo-friendly, and, of course, vegan. Packed with wholesome ingredients like almond flour, cocoa powder, and coconut sugar, these muffins offer a heavenly combination of flavors and textures. Trust me, they’re a game-changer.
These vegan paleo chocolate muffins are also high in fiber and protein, making them a nutrient-rich snack or dessert.
The batter comes together quickly in one bowl. As an alternative to all-purpose flour, this recipe calls for almond flour and tapioca flour so make sure you have those ingredients handy. Other ingredients include vanilla extract, coconut sugar, baking powder, coconut oil, cocoa powder, chocolate chips, and almond milk.
These warm, chocolatey, and rich muffins are both paleo and vegan! They make for the perfect breakfast, snack, or dessert. Best of all, they will be ready in just 30 minutes.
Reasons to love this one-bowl recipe
- High-fiber and protein-rich: These muffins are a great way to stay energized and satisfied without compromising on taste.
- Perfect for dietary restrictions: Whether you’re vegan, paleo, dairy-free, or gluten-free, these muffins will fit into your diet.
- Customizable: Feel free to add your favorite toppings, such as nuts, seeds, or chopped fruit.
- Great for meal prep: Bake a batch ahead of time and enjoy them throughout the week for a healthy and convenient snack.
How to Make Vegan Chocolate Muffins
Mix together dry ingredients in a medium sized bowl. Add in wet ingredients and combine. Once everything is mixed, fold in the chocolate chips. Lightly grease a muffin tray and add muffin liners. Add the muffin batter to each muffin cup, dividing evenly. Sprinkle additional chocolate chips on top if desired. Let the muffins cool before removing from the pan. Enjoy!
Muffins can be kept fresh for several days at room temperature or frozen for up to two weeks in a sealed container.
For more delicious vegan baked goods, check out my recipes for Vegan Chocolate Chip Banana Bread and Vegan Chocolate Crinkle Cookies.
Vegan Chocolate Muffins
Ingredients
- 2 ½ cups almond flour
- ½ cup tapioca flour
- ¾ cup coconut sugar
- ⅓ cup cocoa powder
- 2 teaspoon baking powder
- 2 teaspoon vanilla extract
- ½ cup mini chocolate chips
- ¼ cup coconut oil
- ¾ cup almond milk
Instructions
- Preheat the oven to 375.
- Mix together all dry ingredients.
- Melt coconut oil and combine with wet ingredients.
- Mix together all ingredients in one bowl. Once combine, fold in chocolate chips.
- Spray muffin tin lightly with cooking oil and add lined cups.
- Add the muffin batter into each lined cup. Sprinkle extra chocolate chips on top if desired.
- Bake for 20 minutes.
- Let cool and serve!
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