Vegan Whole Wheat Chocolate Muffins

These Vegan Whole Wheat Vegan Chocolate Muffins are super easy to make, just 8 ingredients and are so rich and decadent! They are topped with a Vegan Homemade Chocolate Sauce for a decadent version. 
Course Muffins
Cuisine American
Prep Time 5 minutes
Cook Time 22 minutes
Total Time 27 minutes
Servings 1 dozen
Author Brandi Doming


  • 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, this is crucial to the texture, so don't sub with another milk)
  • 3/4 cup (240g) pure maple syrup
  • 1/2 cup (120g) unsweetened applesauce
  • 1 1/2 teaspoon (8g) vanilla extract
  • I use this scale.


  • Always use a scale for accuracy when baking, following MY gram weights listed. You never need cups, just the scale and bowl.


  1. 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.
  2. 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.
  3. 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.
  4. 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.