Vegan Double Chocolate Chip Muffins

 

Double chocolate chip muffins. Need I say more? Add in the fact that they are vegan, gluten-free and completely healthy, and you got yourself a winner! I really wanted to make some muffins that had the perfect fluffy texture, delicious rich chocolate taste that still was made with only unprocessed ingredients. Lets just say, all of those requirements were fulfilled. Honestly, when I pulled these out of the oven my jaw literally dropped. Yeah, I just stood there like a gaping fish for a few minutes (got a lot of weird stares from my mother). They looked stunning and identical to the ones you would buy at a bakery. They had risen beautifully, the amount of chocolate was perfect and the consistency was spot-on. For me there is no bigger ego-booster than success in the kitchen. I have to admit I was practically gloating when I showed them to my family.

 

Vegan Double Chocolate Chip Muffins

Vegan Double Chocolate Chip Muffins

 

Best part? They are so healthy that you can easily enjoy this without any guilt. Seriously, no oils, butter, sugar or refined flours will ever make it’s way in my recipes, that much you can count on, and this recipe is no exception. These lovely little treats are sweetened with only dates, the chocolate is dark, vegan and sugar-free, and the only flour used is gluten-free whole grain buckwheat and brown rice flour. Yet they do not have that gritty taste that whole grain muffins usually have. It can hardly get any better than that!

 

Eat one of these with a tall glass of homemade almond milk = pure chocolaty bliss.

 

Vegan Double Chocolate Chip Muffins

 

Vegan Double Chocolate Chip Muffins

makes 6 large muffins 

Ingredients:

  • 1 1/2 cup unsweetened dairy-free milk (I used homemade almond milk)
  • 1 1/2 cup dates
  • 3/4 cup brown rice flour
  • 3/4 cup buckwheat flour
  • 1/4 cup coconut cream *
  • 4 tbsp cocoa powder (or cacao)
  • 2 tsp baking powder
  • 1 tsp vanilla essence
  • 1/2 tsp maldon salt
  • 1 cup chopped vegan chocolate/chocolate chips (I used a 82% dark sugar-free vegan chocolate bar, chopped)

 

Directions:

1. Preheat the oven to 190 degrees Celsius/375 degrees Fahrenheit. In a large mixing bowl add in all the dry ingredients except for the chocolate chips. Set this aside for now.

2. Place the coconut cream, dates, vanilla essence and 1 cup of the milk in a high-speed blender/food processor, and blend until you have a completely smooth and creamy mixture. Stir this in with the dry ingredients while gradually adding in the remaining 1/2 cup of milk. Mix until you have a thoroughly combined cake-like batter. Stir in about 4/5 of the chocolate chips, saving about 2 tablespoons for sprinkling on top later.

 

Vegan Double Chocolate Chip Muffins

Vegan Double Chocolate Chip Muffins

 

3. Grab a muffin pan (lined with muffin cups or parchment) and place on a baking tray. Fill them to the brink with batter so when the muffins rises they will look slightly over-flowing. I used about 3/4 cup batter per muffin. Repeat until you have 6 equally large muffins, or until all of the batter has been used. Sprinkle on top the remaining tablespoons of chocolate and place the tray into the oven for 25-35 minutes, or until a toothpick comes out clean. Transfer to a cooling rack and give them at least 10 minutes to set before serving.

 

Vegan Double Chocolate Chip Muffins

Vegan Double Chocolate Chip Muffins

 

Additional notes (*):

  • Coconut cream is essentially just full-fat coconut milk that has been stored in the refrigerator for at least 2 hours (preferably over-night). Take it out of the fridge and scoop out the hardened coconut cream that you find on the top of the can. The reason for doing this is to allow the added water and coconut mass to separate  All of the water will have gathered at the bottom of the can, which is not going to be used when a recipe calls for coconut cream. This can be substituted for either Homemade Coconut Butter or Almond Butter. In theory you could use any kind of nut butter, but I would recommend sticking to the two I listed above due to their natural taste. 
  • If you find double chocolate to be too rich just omit the cacao powder and make regular chocolate chip muffins instead!

 

Vegan Double Chocolate Chip Muffins

 

Bake these right now. You can thank me later!

 

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47 Responses to Vegan Double Chocolate Chip Muffins

  1. ingvild says:

    Ser fantastisk godt ut! :)

  2. Sweetie Muckluck says:

    Made these tonight, sooooo good!!! They’re a perfect satin blend of richness and sweetness and they have incredible texture; this recipe is genius!

  3. Hello Solveig! Hope you are doing fine

    Sadly, I haven’t been able to find buckwheat flour here :( could you tell me which other kind of flour will work well for this recipe? I have seen oat, sweet potatoe, millet, pejibaye, rice and many others… Thank you very much in advance

    • Hi there Diego,

      You should be able to use additional rice flour instead of buckwheat, however I would recommend you use half and half of brown and white. That way you are sure they do not taste too grainy!

      I hope you enjoy the muffins :)

  4. Thank you very much! just one more question, I usually make my own coconut milk, i do not know if the mass that separates is the same as in a processed canned version… I have seen it is very liquid, and I haven’t had the chance of making the butter to compare consistencies. You think that won’t affect the final product?

  5. Emma says:

    This looks sooo good. I’m really gonna try this on my days-off.
    I’m so glad I found your site. Keep up the good work!

  6. Milou says:

    Just made these. They are amazing! OMG. Marry me. (don’t tell my boyfriend, although he loved them too so he would probably allow it, HA). ;-)

  7. Reya says:

    Hey Solveig! These look delicious and I can’t wait to try making them this weekend! I was wondering what kind of sweetener besides dates would work best in this recipe. Dates are quite expensive so I was thinking of doing half the amount of date and would normally add in maple syrup but am not sure if the liquid would throw off the texture…any suggestions would help! I am also planning on making your cashew butter cookies this weekend for my last college class and am so excited to try both recipes!

    thanks!

    Reya

    • Hi there,

      Personally I do not use maple syrup since it too refined and “unhealthy” in my opinion, and because of that I have never actually baked anything using it! So I am sorry to say I have no idea how the texture will be altered and how it will affect the taste. I would recommend that you instead use half the amount of dates and the other half raisins (hopefully that is cheaper?). I often use raisins if I am out of dates and I still get the same amount of sweetness, without having to add any refined sweeteners.

      I hope this helped answer your question, and that you enjoy the desserts! ;)

      Best wishes,
      Solveig.

  8. keeley says:

    Hi, two things:
    1)How many grams and ml is approximately a cup please? I keep getting different answers on the internet.
    2)I can’t find any cacao powder but I have seen some carob powder? Is that essentially the same? And will it work in your recipes to replace the cacao?
    Thanks

    • Hi there!

      To answer your first question:
      if you grab a glass, cup or container that holds about 200-220 ml of water, you have the equivalent of 1 cup! Then you can just measure all the various ingredients up to the edge of where that amount of water filled. The amount of grams and ml for each ingredient is very different, so this would be the most accurate way of getting the measurements right!

      and the second question:
      Carob powder has a very distinct taste, one which some likes and other do not. Taste-wise, it is a lot more aromatic and “flowery” in a sense, and definitely less rich than cacao. Personally, I only like carob in a few desserts but you might like it more than me.

      Cacao powder and cocoa powder is essentially the same thing though, so I would recommend you keep looking for either one of those! It should be quite easy to find it though, I usually buy it just at the local supermarket.

      Hopefully this helped clear things up and best wishes to you :)

  9. Kara says:

    Solveig,
    Again, another delicious and easy recipe. You are right, they are without-guilt, healthy. I had no problems allowing my 2 children to have these with thier breakfast. So, thank you so much for sharing your recipes. Are you considering nutrition / healthy food prep. a career choice? Oh, I do have a question! For the brown rice flour, I just take long grain brown rice kernels and grind them in my coffee grinder. Should this be the same consistencey as if I were to buy the brown rice flour already milled?

    • Hi there, Kara!

      So sorry for the incredibly late answer. You probably found a way to make it work by now, but since other people might be wondering I am just going to answer it anyways. If you have a high-quality coffee grinder, you can absolutely make your own flour. Just make sure that it is not at all grainy or gritty, otherwise it will not rise properly!

  10. Catie says:

    I finally got around to making these – my first Gluten-Free-Vegan-Girl recipe – and was not disappointed by the results! I used almond butter as suggested in the notes, as I didn’t have coconut cream; omitted the dark chocolate chips; and divided the batter into 12 tins – lined with parchment paper – instead of 6, which cut the cooking time down to 20 minutes. The muffins are wholesome and filling; chocolaty yet not too sweet; and healthy, without sacrificing the flavor. Thank you so much!!

  11. I was completely out of it lately, cooking and life-wise. But I recently got back in the kitchen, because I know it makes me happy. I decided to make this recipe (I had before) since I knew it was easy and the result is SO good. I needed something simple to get me easing into baking again. Thank you for getting me back in the kitchen :) (I’ve blogged about this recipe, when you heat these babies up just a little bit, you seriously want to die and go to heaven) X

    • I am so glad to hear you enjoyed the recipe. Coincidentally, I was out of cooking for a while as well and nothing feels better than getting back into the kitchen after a long break. Oh and I always heat them up a little bit before I eat them as well! Makes the chocolate pieces so yummy and warm! ;)

  12. Klara says:

    I will move to Norway soon.. and wonder if you can give me tips on vegan brands/stores in NO? like the vegan chocolate?

    klem :)

  13. Josephien says:

    These look tooo good!
    Ps, we have got baskets full of green sour apples from our
    orchard, have you got any idea what to do with them?

  14. Leon says:

    I made this a couple of days ago and while the texture was great, I found the buckwheat flavour to be too overpowering. I did use raw buckwheat flour. Is that supposed to be the case? Would oat flour work in its place next time I make it? Thanks!

    • Since I am very used to less sweet desserts I found it to be perfect like this, however my younger sister prefers it when I use 2 cups dates. It aids in making it both a bit sweeter and also dampening the “buckwheat flavour”. Another reason you might found it a bit too grainy (?) is because you used a raw flour. From my experience buckwheat flour has a bit of a more distinct taste (specially when raw), so you can also try to use rice flour instead!

      Hopefully this cleared things up for you and I hope you enjoy it more if you decide to give it another try! :)

  15. Alice Gruzman says:

    I made these this afternoon & was VERY happy with the result. I substituted buckwheat flour w quinoa flour, substituted 1/2 cup of dates w 1/2 cup sultanas, added some ginger (I’m hopeless at following a recipe entirely). I also used home made chocolate for the too but they melted & didn’t hold their form. I didn’t put choc chips through the mixture. Will definitely make again! Thanks for the great recipe

  16. Analai says:

    Absolutely adore your website, and especially this muffin recipe….and ALL your recipes! =)
    So glad I’ve found your website. I’m eager to start making your recipes – just want to clarify with you, when you use 1 tablespoon, is that equivalent to 15 mL in Norway (it’s 20 mL here in Australia), and when you use 1 cup, is that equivalent to 250 mL (like in Aussie!).
    Cheers!

  17. pilar says:

    Hey solveig!
    i am a huge fan of your recipes! You are so creative, and I’m pretty sure you know how much you’ve helped people become vegan and healthy! Not only do you help people but animals aswell and you’re only 17 that’s impressive. i really appreciate that you choose to share your creations with the world thankyou :)! so far I’ve tried the chickpea “tuna” sandwich, the peanut butter cups and the homemade almond milk and i loved them all. i wanted to try these tasty looking muffins but they don’t sell any buckwheat flour at my local supermarket do you know of anything i can use to substitute it? Id appreciate your help thankyou :)!

  18. melli says:

    They look divine! I’m definitely gonna make them next week :) Do you know if it’s possible to use other flour than rice and buckwheat flour? Lots of love ♡

  19. Natasha says:

    Hi Solveig!
    Thanks so much for your site! I recently made the switch to being vegan and thought that being both gluten-free and vegan may make it impossible to have baked goods.
    I made the recipe exactly as is except I used soya milk and the dates I used were actually dried dates as that is what is most common here in sunny South Africa. Also, my cake tin makes 12 small muffins instead of 6 large ones. However the muffins did not rise very well and came out quite dry and dense. Do you have some advice for me? Perhaps I should soak the dates first, use more milk or add more baking powder?
    Thanks!
    Natasha

  20. Melissi says:

    Which dates did you use for this? :)

  21. Helina says:

    Hi! I was wondering if oat flour could be a alternative to the flours you listed. If not, is normal white or whole meal flour useful? Thanks!

    • Oat flour, not so much! It is far to dry and will not rise at all. I have no experience baking with wheat flour, so I cannot answer that accurately, however I think you should be able to use that instead. Sorry I couldn’t be more helpful!

  22. Monica says:

    yum!!! can you put a link to the chocolates you use?

  23. Fink says:

    I just bought all the ingredients for tomorrow’s afternoon tea with the girls. Thank you Solveig. :)

  24. Amanda LIKAMAN says:

    You’re a genius!! (my first comment:@) I found this website so helpful, please keep update the recipes.
    I wanna ask if the alcohol in the vanilla extract would remain even after the baking? As I could’t eat ANY if it contains alcohol. (I replaced it as I can’t find the vanilla essence in the supermarket here.)

    Thank you very much! I love you!

  25. SabrinaR. says:

    Hey .. Can I use quinoa flour instead of brown rice flour ?

  26. Simone says:

    Made these muffins today and they were rich and delicious. And the texture was so good! Thanks so much, this will be my go-to chocolate muffin recipe. (:

  27. Eleni says:

    Hi, I have a question about the coconut cream. So I refrigerated the coconut milk and then at the top There was a very hard part that is exactly like coconut oil, then a creamy part that looks like the coconut cream you have in the pictures and the rest like watery coconut milk.. So which part of the first two we need?