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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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!!
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!
“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!!
The chocolate chip muffins are so delicious and moist and full of yummy chocolate flavor! The recipe was very easy to follow too! I can’t even tell they are healthier muffins. The taste is just amazing! Will be making these a lot for different occasions!
Woohoo, thrilled to hear this Lorie! They looked absolutely beautiful on IG! Thank you for making them!
This is one of the best chocolate muffin recipes ever. Just follow the recipe exactly and perfect muffins will come out of your oven!
Ive made these twice and we LOVE them. Both times I did half chocolate chips and only 180 grams of maple syrup and it was plenty sweet. My favorite is to sub the whole wheat flour for white kamut flour, they were amazing. Your recipes are always a hit in our house!
So glad you love these Stephanie, thank you for making them!
I made these muffins yesterday. Honestly, they are the best chocolate muffins which I have ever made!
Woohoo, that is amazing to hear, thank you Elena!
Another 5 star rating! If you have not tried these healthy chocolate muffins, you are definitely missing out. Truly a chocolate party in your mouth! Incredibly moist and delicious. Amazing how quick and easy these muffins are to make. I seriously can’t believe I didn’t try this recipe sooner.
These muffins were phenomenal!! My whole family was in heaven eating these. I actually preferred them without chocolate chips because the flavor was just so good.
So happy to hear that!
Made this past weekend and were delicious, moist and tasty! I did not have vegan chocolate chips however, used regular , not sure if that made a difference or not but I would definitely make these again as a sweet snack . Side.
These are decadent, moist, chocolatey goodness! They got an enthusiastic ‘wow!’ out of my other half (that’s unusual!). Do yourself a favor and follow the recipe using the weights given; it really does make a difference!
Yay, thanks so much Torunn! So glad these were a huge hit!
If I wanted to make it with granulated coconut sugar instead of liquid maple syrup would you add water or more coconut milk?
Maybe a bit more milk I would think
Nope, the liquid content ratio is perfect for these muffins. There is milk, syrup and applesauce and the muffins turn out extremely moist. They do not need any more milk. Make sure you are weighing the ingredients using the grams listed, so your measurements are correct. The amounts work perfectly.
These muffins are àbsolutely delicious, so soft and moist! I used home made cashew milk since I did not have coconut milk. Thank you for sharing the recipe.
Love, love, love these! I am new to eating vegan, and I’m so glad to have found your site! These muffins are soft and cakey, and just the right amount of sweetness. My youngest child, who is a VERY picky eater, said, “If I didn’t know these were vegan, I wouldn’t know they’re vegan.” Score!
Awww I love hearing that! Thank you for the feedback!
I saw this recipe and was compelled to make it immediately! Unfortunately as I went I realized I was missing some ingredients. I only had light canned coconut milk so I added 180g and 1 Tbs grapeseed oil. I ran out of maple syrup so wound up using 200g agave and 40g maple syrup. I also ran out of applesauce and only had 113 g and used dark chocolate chips. They are to die for! thought I’d share my subs incase anyone else was in a pinch!
So glad to hear it was such a hit!!
Hi Brandi, thanks for posting this terrific recipe. I made these and they turned out great! Very moist and so chocolatey. Will be making these again!
So very happy to hear that Joe!
My whole family loves these!!
Yay!!
I made vegan 8 chocolate cake for the first time in the spring. The recipe required sugar rather than maple syrup. I can’t find that recipe and although maple syrup may be very tasty, it is much more expensive than sugar. Please can you tell me how much sugar I should substitute for the maple syrup.
Thanks
PS I have been amazed at how you an make cakes with no eggs and no oil. Vegan 8 has opened my eyes to a whole new way of cooking!
So happy to hear that! Recipes that use maple syrup can’t be substituted for sugar since it is a liquid and is needed for moisture for certain recipes. You could sub with agave though, it is much cheaper than maple syrup and works the same.