Skinny double chocolate muffins with chocolate chips, in wrappers

Skinny Double Chocolate Muffins-Vegan, Gluten Free, Dairy Free, Egg Free and Refined Sugar Free

  • Author: Vera Z.
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 12 muffins 1x
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American


Skinny Double Chocolate Muffins are as fudgy as brownies and as moist as chocolate cake, but they are made with healthier ingredients. These chocolate chip muffins are vegan, gluten-free, egg-free and dairy-free. Healthy muffins are a great make-ahead breakfast to grab on the go, or they can be an after school snack!


  • 2 cups gluten-free oat flour (I used homemade oat flour made from GF oat very finely ground and sifted)
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ¼ cup soymilk-lukewarm (you can substitute others non-diary milk)
  • ¼ cup melted coconut oil
  • 1/3 cup coconut sugar
  • ¼ cup maple syrup
  • 2 teaspoons vanilla extract
  • 1 cup vegan chocolate chips (plus more for topping if desired)


  1. Preheat the oven to 350°F and line a 12-cup cupcake pan with cupcake liners, then set aside.
  2. In a large bowl whisk together dry ingredients: (oat flour, cocoa powder, baking soda and salt).
  3. In another bowl combine lukewarm milk, melted coconut oil, maple syrup, coconut sugar and vanilla, and whisk well to combine.
  4. Add wet ingredients mix into dry and whisk until incorporated evenly.
  5. Finally, fold in chocolate chips.
  6. Divide batter evenly into prepared pan (fill each cup almost to the top). Add a few chocolate chips on top of each muffin. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean with a few crumbs attached.
  7. Cool for 30 minutes in the pan then transfer on a rack to cool completely


These muffins have very pronounced dark chocolate flavor and ain’t too sweet.