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No eggs, no dairy, and honestly no one will notice the difference - a flax egg and apple cider vinegar curdled into plant milk do the same binding and leavening work eggs and buttermilk normally provide. Cocoa powder in the batter plus a generous handful of chocolate chips folded in gives these their double-chocolate name, rich enough that they could pass for dessert rather than a snack.
Per serving
220kcal
Calories
Prep Time
15 min
Cook Time
20 min
Servings
12 people
Difficulty
easy
3g
Protein
32g
Carbs
10g
Fat
2g
Fiber
18g
Sugar
Follow step-by-step with voice guidance.
Preheat the oven to 190°C (375°F) and line a muffin tin with paper liners.
In a small bowl, whisk the ground flaxseed with the water and let it sit for 5 minutes, until thickened into a gel.
In a separate small bowl or cup, stir the plant milk with the apple cider vinegar and let it sit for 5 minutes to curdle slightly.
In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Add the flax egg, curdled plant milk, melted coconut oil, and vanilla extract to the dry ingredients, and stir until just combined - do not overmix.
Fold in the chocolate chips, reserving a small handful for topping.
Divide the batter evenly among the muffin cups, filling each about two-thirds full, and sprinkle the reserved chocolate chips on top.
Bake for 18-20 minutes, until a toothpick inserted in the center comes out mostly clean (a few melted chocolate chip streaks are fine).
Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Let the Flax Egg and Curdled Milk Sit Fully: Rushing either of these steps results in weaker binding and less rise - give each the full 5 minutes to properly activate before mixing into the batter. Don't Overmix the Batter: Stirring just until the dry and wet ingredients are combined keeps the muffins tender - overmixing can make them dense and tough. Use Dairy-Free Chocolate Chips: Double-check the label, since some chocolate chips contain milk fat or are processed alongside dairy - dedicated dairy-free or vegan chocolate chips ensure the muffins stay fully plant-based.
Yes, a chia egg (1 tablespoon chia seeds mixed with 3 tablespoons water, rested 5-10 minutes) works as a nearly identical substitute, or a store-bought egg replacer following package directions for one egg.
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