These Vegan Chocolate Yogurt Muffins are packed full of chocolatey goodness, moisture from yogurt, no added oil and are rich and decadent. They are super fluffy, gluten-free and made in one bowl!
VEGAN CHOCOLATE YOGURT MUFFINS
These vegan chocolate yogurt muffins turned out to be some of the best muffins I’ve ever had. They are SO rich and moist, you’d never know they had no oil or butter in them!
Using a dairy-free yogurt gave them some serious moisture, fluff and richness.
INGREDIENTS NEEDED
Full amounts listed on the recipe card below. Only 9 main ingredients needed!
- Superfine oat flour
- Tapioca starch
- Unsweetened cocoa powder
- Baking soda and salt
- Dairy-free plain unsweetened yogurt
- Unsweetened applesauce
- Pure maple syrup or agave
- Vanilla extract
- Dairy-free semi-sweet chocolate chips
HOW TO MAKE CHOCOLATE YOGURT MUFFINS
Add all of the ingredients to a large bowl.
Divide the batter into 12 liners in a muffin pan.
Top with extra chocolate chips if desired!
Bake 20-22 minutes until a toothpick comes out clean.
Look at how fluffy these babies rise! Hard to believe they are gluten-free and no eggs!
Cool 5 minutes in the pan and then transfer to cool another 20 minutes minimum on a cooling rack. This allows the muffins to continue to finish cooking and firm up. Cooling these is necessary since they are gluten-free.
I mean, come on, would you just look at that inside texture?! Moist, chocolatey, fluffy, decadent and addicting! Try these vegan chocolate muffins out and leave feedback below!
MORE VEGAN MUFFIN RECIPES
- Vegan Gluten-free Chocolate Zucchini Muffins
- Best Vegan Chocolate Chip Muffins
- The Best Vegan Blueberry Muffins
- Vegan Gluten-free Cornbread Muffins
- Vegan Chai Chocolate Chip Muffins
- Bakery Style Cinnamon Streusel Muffins
- Coffee Chocolate Chip Muffins
- Sweet Potato Chocolate Chip Muffins
Vegan Chocolate Yogurt Muffins
Ingredients
- 1 cup + 6 tablespoons (176g) superfine oat flour Use certified gluten-free if needed
- 4 tablespoons (32g) tapioca starch
- 1/4 cup + 2 tablespoons (36g) unsweetened cocoa powder
- 1 teaspoon baking soda, not powder
- 1/2 teaspoon fine sea salt
- 1/2 cup (160g) pure maple syrup or agave
- 6 tablespoons (90) dairy-free unsweetened plain yogurt
- 1/4 cup (60g) unsweetened applesauce
- 1/2 cup + 2 tablespoons (150g) water
- 1 teaspoon vanilla extract
- 3/4 cup (160g) semi-sweet dairy-free chocolate chips
NOTE
- Always highly recommend to use a scale for accuracy when baking, following MY gram weights listed. You never need cups to compare, just the scale and bowl, making sure to hit zero before each addition. This will ensure much more accurate results than cups, since we all measure differently.
- I use this scale.
Instructions
- Preheat the oven to 350F and line a muffin pan with 12 nonstick parchment paper liners.
- To a large bowl, add the oat flour, starch, cocoa powder, baking soda and salt and whisk well to ensure there are no lumps and well mixed.
- To the same bowl, add the syrup, yogurt, applesauce, water, vanilla and chocolate chips and gently stir until just combined. Do not overmix.
- Divide the batter into each muffin liner. I like to use an ice cream scoop for the perfect amount and dome tops.
- Top with extra chocolate chips if desired!
- Bake for 20 minutes until a toothpick comes out completely clean in the center of a muffin. Tip: Don't confuse the wet chocolate chips from the wet batter.
- Cool 5 minutes in the pan and then transfer to cool another 15 minutes on a cooling rack. This allows the muffins to continue to finish cooking and firm up. Trying to eat them too early will cause the muffins to crumble. Cooling these is necessary since they are gluten-free.
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They’re like cake! I didn’t have applesauce so I used canned pumpkin instead, and added 1 tbsp of coconut sugar for a little extra sweetness. I’ve made these 3 times and they’re a hit every time! You can’t eat ‘just one.’ 😊
Do you think you could use some overripe bananas in place of some or all of the maple syrup? Thank you.
No, that would make them extremely dense. The syrup is a liquid providing the right liquid ratio so the texture turns out right.
Will any other type of flour work besides oat flour?
You could try spelt flour.
I just made this recipe. It’s sooo goood! Super chocolatey and moist.I wish I could post a photo. It turned out EXACTLY like in the pictures. Such an incredible, delicious and easy recipe. Thanks Brandi!
I can’t wait to make it but wondering if there’s a brand of yogurt you recommend? We don’t have Wayfare around here.
Thanks 🙂
So sorry I missed this! Any brand will work. I love so delicious brand!
Can we use coconut sugar instead of maple syrup
No it needs to be a liquid sweetener so the moisture is correct. You could use agave.
So good! This will be a go to dessert when my sweet tooth is acting up!
Brandi, These are totally aaaamazing! Even though I can’t have them because I can’t have any sugar and the vegan chocolate chips I have contain cane sugar. But I just found a company that makes vegan, sugarless chips. When order them I will make some for my enjoyment. Thanks a bunch, my family will love these.
Hi! I haven´t been able to bake good fluffy muffins. Never works with banana, for example. But these came out so fluffy! I used cornstarch and a bit less syrup, the taste was just lovely, not too sweet. And they were easy to make. Thank you so much!
So happy to hear!!
They just cooled off and we are eating them now – great recipe! Thank you for sharing!!!
Very delicious! My mom and I both love them! Thank you for such a great recipe–I haven’t had one fail yet! I had slightly bigger muffin cups, so decided I need to bake them a bit longer. 😉
These are fantastic, Brandi. Thanks!
These were lovely. I used cornstarch because that’s what I had. Husband and daughter were fans too. 🙂
Deliciously moist and yummy😋
Thank you Kim, so happy you enjoyed them!
I just mixed the dry ingredients together and no matter how much whisking I’m doing it’s still somewhat lumpy. Should I sift this mixture?
It’s fine, doesn’t have to be perfect, just add the liquids.
I just made them and they are everything you described! Wow, so yummy! Thank you!
Woohoo, that is awesome Edith!
Wow! Just made these. Delicious and moist and chocolaty! Thank you, Brandi! Jeannie
Amazing to hear Jeannie!!
This is in the oven right now and I can’t wait to taste the final product! I didn’t see when to add the unsweetened applesauce, so I just put it in with all of the other liquids. The batter tastes absolutely delicious! I had a number of different enjoy life chips, so I added a blend of dark, milk, and white chips. I KNOW these will be fantastic! All of your recipes are, Brandi! Thank you once again for sharing your brilliance!
Yay that combo sounds amazing Colleen!!
I made these within hours of when the recipe was posted on Instagram. They deliver on everything adjective Brandi used to describe them! I love all Vegan 8 muffins recipes but these are my new favorite!
That makes me happy to hear Laurie, thank you!!
can;t leave rating since I didn’t make it yet, but question: can monkfruit/erythritol, swerve, or other be used instead of syrup/agave to try to cut sugar?
Hi! You need to use a liquid syrup or the liquid ratio will be off!
Yes!! This is the type of recipe we all know and love Vegan8 for! Thank you, thank you! I use homemade yogurt, which is basically just soy milk, and they don’t even need the chocolate chips to be awesome! This recipe reminds me of your Double Chocolate Peppermint Muffins, which are a year-round favorite around here. Nice to have a use for the yogurt I’ve been making, though, and yogurt does add a good twist to things!
Yay! So happy to hear this Brenna, thank you!!
I’m anxious to try these! I was wondering if there is a substitute for tapioca starch as I don’t have any. Could you use potato starch or cornstarch?
All 3 starches perform differently in baking. I would not use potato starch here, it did not work well in my trials, it was way too crumbly. You are welcome to try cornstarch, but it will likely impart a powdery/drier texture since these are low-fat. Tapioca starch makes things more moist than all other starches.
Ready to make. Is it 1/4 cup or tablespoon of chocolate powder?
Oops sorry it is 1/4 cup plus 2 tablespoons. But use the gram weights listed as that will always yield more accurate results.
These are so delicious! And super-easy to make. The hardest part was waiting for them to cool, but so worth it! Definitely adding this into my collection of favorites.
So wonderful to hear you loved these Laura, thank you!
Yup, these were as delicious as I had hoped after seeing them on Instagram! They were super moist and almost cake-like. I did see that applesauce was listed in the ingredients, but not in the recipe write-up or directions. I added it anyway along with the other wet ingredients. Love these muffins!
So so happy to hear this Coby, yay!!