clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
woman's hand holding a Mexican chocolate vegan muffin

Dark Chocolate Vegan Muffin Recipe

  • Author: Lindsay Cotter
  • Total Time: 29 minutes
  • Yield: 10 muffins 1x
  • Diet: Vegan


  • 1 3/4 cup oat flour 195g * see notes
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/3 cup coconut palm sugar or cup-for-cup sugar substitute (see notes)
  • 1/2 cup unsweetened cocoa powder
  • 2 teaspoons ground cinnamon 
  • 1/8 teaspoon ground nutmeg
  • 1 cup almond or coconut milk, at room temperature
  • 1/4 cup maple syrup
  • 1 teaspoon Mexican vanilla or pure vanilla extract
  • 2 ounces (1/4 cup) naturally refined coconut oil, melted
  • 1/2 tablespoon apple cider vinegar or lemon juice
  • 1/2 cup dark chocolate chips
  • dark chocolate shavings and sea salt, to top. Or see notes for optional topping.


  1. Preheat oven to 350°F. Line or grease a 12-cup muffin pan and set aside.
  2. In a large bowl, sift together the dry ingredients: oat flour, cocoa powder, baking soda and salt. Add the sugar and spices and mix to combine. Set aside.
  3. In a separate bowl, combine milk, maple syrup and vanilla extract. Stir together, then add to dry ingredients, gently stirring to combine. Add the oil and vinegar and gently mix again. Don’t over mix. Fold in chocolate chips or chopped dark chocolate.
  4. Spoon batter into greased or lined muffin tins, about  3/4 full.
  5. Transfer pan to preheated oven for 18-20 minutes (rotating halfway), or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Baking times vary depending on your oven, so be sure to check progress around 15 minutes. 
  6. Remove pan from oven and let muffins cool in the pan on a cooling rack.
  7. Add toppings of choice (see notes)


  • If using homemade oat flour (grinding oats), be sure to weigh it after grinding and then whisk/sift before combining it with the dry ingredients. Be sure to weigh the oat flour because each brand weighs differently per volume.
  • The longer the batter sits, the thicker it gets, due to the oat flour absorbing the liquid. If you let the batter sit for 10 minutes or so, the result will be a more moist muffin, but I would not let it sit longer than that or your muffins won’t rise as much. Why? The baking soda/vinegar reaction will start to lose its effectiveness. It’s a balance game.
  • If your coconut sugar or raw sugar is coarse, I recommend grinding it in a food processor so you can get a finer sugar texture.
  • Enjoy muffins as is, or top with dark chocolate shavings and sea salt, or vegan dulce de leche sauce.

This recipe was originally published on April 27, 2016. The recipe was re-tested and a video was added for republishing on February 22, 2021.

  • Prep Time: 10 min
  • Cook Time: 19 min
  • Category: snacks
  • Method: oven
  • Cuisine: American


  • Serving Size:
  • Calories: 213
  • Sugar: 13.5 g
  • Sodium: 217.1 mg
  • Fat: 9.8 g
  • Saturated Fat: 6.2 g
  • Carbohydrates: 29.4 g
  • Fiber: 3.2 g
  • Protein: 3.9 g
  • Cholesterol: 0.3 mg

Keywords: vegan muffin recipe, dark chocolate, vegan chocolate muffins, gluten free, dairy free