These Vegan Whole Wheat Vegan Chocolate Muffins are super easy to make, just 8 ingredients and are so rich and decadent! Soft, fluffy and moist and oil-free!
HEALTHY VEGAN CHOCOLATE MUFFINS
If you love decadent chocolate treats, these are for you! These Vegan Whole Wheat Chocolate Muffins and homemade chocolate sauce are no joke. They are made with whole wheat and have no oil in them, so they are more on the healthy side than ones made with refined sugar and oil.
This is reserved for serious chocolate lovers. They are oil-free, yet are very rich. While they aren’t fat-free, they are nearly half the fat than a traditional chocolate muffin made with eggs, oil or butter.
I love baking for all types of allergies and if you are gluten-free, then definitely check out these Vegan Gluten-free Double Chocolate Muffins!
However, for those who like to bake with wheat flour, they are the perfect oil-free vegan chocolate muffins! If you are trying to bake oil-free, then check out all of my tips on How to Cook and Bake Without Oil.
INGREDIENTS NEEDED
(Only 8 main ingredients needed. Full details and measurements on the recipe card below.)
- Whole wheat pastry flour or all-purpose flour
- Unsweetened cocoa powder: I use the Hershey’s brand.
- Baking soda
- Vegan semi-sweet chocolate chips: I use the Enjoy Life brand or the Sprouts or Heb brands.
- Full-fat coconut milk: This replaces the need for oil and butter. It also makes these muffins incredibly tender, soft and fluffy and so rich! I recommend the Thai Kitchen brand for the best results. Do not use the Polar brand, as it is mostly fillers and will ruin the texture.
- Maple syrup: Using unrefined maple syrup instead of white sugar keeps these muffins healthier since it is an unrefined sugar.
- Unsweetened applesauce: Using applesauce in place of oil helps to make these muffins stay moist and soft.
- Vanilla extract
HOW TO MAKE HEALTHY VEGAN CHOCOLATE MUFFINS
Step 1. Combine the dry ingredients.
Step 2: Add the wet ingredients and mix until a smooth batter forms, being careful not to overmix.
Step 3: Bake for 22-25 minutes and let cool before eating.
Would you just look at how incredibly moist these Vegan Whole Wheat Chocolate Muffins are? I’m telling you…these are insanely chocolatey, rich and delicious! They are so soft and tender, making them the perfect texture.
We love to eat these vegan whole wheat chocolate muffins on their own. They are also incredible topped with this Vegan Homemade Chocolate Sauce for an extra decadent treat. I’ve made the sauce with both almond butter and peanut butter. Honestly though, the muffins are so rich, the sauce is just extra indulgence!
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
- Gluten-free Vegan Pumpkin Muffins
- Vegan Chai Chocolate Chip Muffins
- Bakery Style Cinnamon Streusel Muffins
- Coffee Chocolate Chip Muffins
- Sweet Potato Chocolate Chip Muffins
Healthy Vegan Chocolate Muffins (Oil-free)
Ingredients
- 1 1/4 cups (160g) whole wheat pastry flour or all-purpose flour
- 1/2 cup (48g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 3/4 cup (180g) dairy-free semi-sweet chocolate chips
- 3/4 cup (180g) full-fat coconut milk (shake the can well first or whisk until smooth. See Notes for SUB.)
- 3/4 cup (240g) pure maple syrup
- 1/2 cup (120g) unsweetened applesauce
- 1 1/2 teaspoon (8g) vanilla extract
NOTE
- I always recommend to use a scale for accuracy when baking, following MY gram weights listed, since we all measure differently. This greatly improves your chance for success and lessons room for error. You never need cups or to compare them to the weights, just use the scale and bowl and make sure to zero out in between each ingredient. My recipes are 100% tested specifically using my exact weights and your results will turn out as mine are pictured this way.
- I use this scale.
Instructions
- Preheat an oven to 350°F (177°C and line a muffin pan with 12 nonstick liners. I use either parchment paper liners or Reynolds Stay-brite are best, as they never stick.
- Add the wheat flour, cocoa powder, baking soda and salt to a large bowl and whisk very well. Add the milk, applesauce, vanilla and chocolate chips and stir until the batter is smooth.
- Bake for 22-25 minutes. They are done when they have puffed up and a toothpick comes out basically clean. Don't be confused between wet batter and the melted chocolate chips though.
- Let them cool for 15 minutes, as they will finish cooking and be too tender to eat right away. Cool completely on a wire rack. Once cooled, drizzle Vegan Homemade Chocolate Sauce on top if feeling super indulgent.
Notes
Nutrition
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“Unbelievable! There is no way that these are vegan,” is what my son said. My other son, said, “WOW!” They both then proceeded to eat all of them. Another great recipe, Brandi! YUM!!
Getting my kids to eat breakfast is a massive challenge, so I decided to make these and use them as a bribe to also get them to eat yogurt. Needless to say it worked. I made 24 mini muffins, and they are so freaking good I ate 4. 😇 Now I’m going to leave the house so I’ll stop. Thanks for the recipe!!
Haha, I love this feedback Megan! So glad you and your kids loved these!
Why had I not made these yet! Well I made them today and they are absolutely delicious!
I used just 1/2 cup maple syrup since I do not like muffins that are too sweet and added additional coconut milk.
Thank You for the precise instructions.
Woohoo, thrilled to hear this Luci, thank you so much for letting me know!!
I’m a big fan of Brandi’s recipes – her cookbook gets more use than any other in my kitchen. So when I wanted a vegan chocolate cupcake recipe, I searched to see if she had one online & stumbled across this.
Once again, I was not disappointed. The recipe came together in no time & baked up beautifully – most importantly they tasted amazing! They were a big hit at my daughter’s birthday party.
Thanks for all your hard work creating these recipes for us to enjoy, Brandi. You really mke it easy (and delicious) to eat a plant-based diet.
Can you explain how you use the scale and just one bowl? Do you just clear it to zero after adding the prior ingredient, as listed?
Thanks!
Hi Diana! Yes, exactly. Place the bowl on the scale, then turn it on. Make sure you have the grams (g) option set and when it says zero, add the first ingredient slowly until it hits the correct gram weight, then hit the tare button or on button again to bring it back to zero. Add the next ingredient and repeat. With anything less than a tablespoon though, just use your teaspoons as those tiny amounts don’t accurately register and the small spoons are more accurate. Be sure to add liquids slowly. I do EVERY single recipe like this and it is SO much faster and easier and cleanup is a breeze. Seems a bit odd at first, but you’ll get the hang of it. A large amount of my readers measure this way now because they’ve come to love the accurate results 🙂
These muffins are so moist and chocolatey. I made them two days in a row since the first batch was eaten up by my family. Highly recommend these
Thank you so much Nanette, so glad you enjoyed them!
Yummy ! May your Easter be full of excellent chocolate !
OHHHHHH nice!!
Waw! What 2 amazing & fantastic combined recipes! I love it all! I must make these today! They look stunning, those heart shaped cakes! MMMMMMMMMMMMM!
Omg–how are you so amazing making these delicious-sounding desserts with no oil or sugar? You are my hero! And I want one of these RIGHT NOW!
Aww thanks Erika! You’re so sweet! The best part is it all still tastes delicious! 🙂 I’ve been spreading the chocolate sauce on toast, omg.
OMG look at these – it is hard to believe that they are also healthy, when they look so sinful 🙂
Delicious Brandi!!
Happy Weekend
Thank you so much Anne!! They don’t taste healthy either! 🙂
I’m always so impressed by how you make the most beautiful, decadent items from such healthy ingredients. Your food always looks just as good, if not better, than the full fat versions. These almond chocolate chip cakes are stunning, especially with that thick drizzle of sauce. I hope you have a wonderful love day, Brandi!
You are a sweetheart Nancy….your words made me smile big! Thank you so much! It was super delicious and with the chocolate sauce, it was decadent…I just ate some spread with peanut butter on some oat bread, omg! Delish! It is even better the day after sitting in the fridge because it becomes super thick! Happy Valentines Day 🙂
oh Brandi! These look so yummy!!! Your Almond Chocolate chip cakes look gorgeous!! and yes, totally same wave length. . to me, Valentine’s Day is not complete without chocolate! Happy Valentine’s Day, Brandi!!! Hope you have a great one!
Thank you so much Alice!! Absolutely, Valentine’s Day without chocolate is an oxymoron, lol! 🙂
You are amazing! I get inspired with what you create every time I come here Brandi! Making it from scratch must be challenging but you have made it look so easy. You are right. I can have these everyday because it is safe from all the chemicals.
Aww thank you Danny! You are so sweet, that means so much to me!! It was really easy, anybody could do it! Super delicious too! 🙂
Your chocolate peanut butter sauce sounds delicious! I’ve never used cocoa butter before but now I’m definitely interested. Happy Valentine’s Day, Brandi. 🙂
It’s awesome stuff Leah and smells sooo amazing! Thank you!
Great recipe, looks delish xxxx
Thank you so much!
Amazing recipe! Happy Valentine’s Day 🙂
Happy Valentines Day my dear! Thank you 🙂
My pleasure! Hope you have/had a great one!
YUUUUMMMM!
It was! Thank you Lisa!
Thank you Brandi for an excellent recipe!!
All the best.
Shane
Absolutely Shane! Thank you right back! 🙂
Brandi, you are amazing! I love the chocolate from scratch! Bittersweet is one of my favorites! I have to begin to use more applesauce in my recipes! You are truly an inspiration! Have a wonderful Valentine’s Day 🙂
You are so sweet Judy! Thank you so much! Happy Valentines Day!
Oh boy, this looks amazing Brandi. LOVE bittersweet chocolate. I’d be happy to eat that Chocolate Peanut Butter Sauce straight from the pot with my fingers.
Haha Saskia! I’m going to drizzle it on ice cream next. Thank you!
You’re too much, Brandi! Making your own chocolate? And with peanut butter? Really?
And I bet it goes perfectly with these cakes of yours. Well done!
Have a happy Valentine’s Day!
Thanks so much John!! It was so easy, I couldn’t help myself. Happy Valentines Day!
Love the recipes 🙂
Thank you my dear 🙂
I loveee that you made this from scratch!! I will so be making this next time I need a chocolate sauce!
Thank you so much Brittany..it was super easy too!
OMG! Those are gorgeous but was floored that you made your own chocolate, Never would think to do that but you are so right, it has no stabilizers etc… much healthier and you know what you are eating, Love this!!
Thank you so much sweetheart!! I kept dipping my fingers in the chocolate sauce…oops 🙂 It may be too bitter for some…too dark chocolate tasting…but that’s easily adaptable by adding more sweetener. I just made it knowing I was going to drizzle it on other things. Im thinking it would be awesome to make in brownies too…gooey brownies….that’s my next recipe maybe 🙂
Love DIY anything, ordering the cocoa butter from Amazon unless they carry it at Whole Foods, going there this weekend. I have to try this.
My aunt bought some at whole foods but not sure if they carry it at all of them. It’s soooo good…the best part is you can make it as sweet as you want by adding your preferred dry sweetener. It’s definitely more bittersweet, so you may not like the bitterness the way I’ve written the recipe. I’m telling you though, it thickens up considerably after it cools throughout the day, or sits in the fridge. I’ve been putting it on toast the last two days with peanut butter…and O.M.G….amazing. It’s even better with each day, lol!