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5 from 17 votes

Vegan Chocolate Yogurt Muffins

These Vegan Chocolate Yogurt Muffins are packed full of chocolatey goodness, moisture from yogurt, oil-free and are rich and decadent. They are super fluffy, gluten-free and made in one bowl!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Keyword: chocolate muffins, dairy free, gluten free, oil free, vegan yogurt muffins, yogurt
Servings: 1 dozen
Author: Brandi Doming

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.