One-Bowl Double Chocolate Chips Vegan Muffins


agosto 12, 2020 10:30 am

Enjoy this One-Bowl Double Chocolate Muffin recipe, Healthy, Vegan, Gluten-Free, Diabetic T1 Friendly, Chewy, Chocolatey, and incredibly easy to make. It tastes like a cheat, except it’s not! 🙂

A day without chocolate is a day wasted, right?

Anyways…if you’re looking for a delicious, fudgy, healthy, and easy to make double chocolate muffin that tastes like HEAVEN(and guilt-free!), keep reading!


Coconut sugar has become a popular alternative to white sugar. I don’t believe there is a sugar “healthier than the other”(ideally you want to AVOID sugar, but sometimes you just want to live your life…).

We don’t add sweeteners to our coffees, smoothies, etc…but when I crave something sweet (“Um um… when it’s shark week…”) or Moises is going low, sugar is not the worst thing in the world. #ItsAllAboutBalance:)

I like to use coconut sugar and maple syrup in this recipe because it has a a lower glycemic index(30 coconut sugar and 54 maple syrup) than white sugar (60-65), and it doesn’t spike Moise’s glucose.

*Glycemic index under 55 is considered low, and over 70 is considered high

It’s also less processed than white sugar.

*Remember, too much sugar of any kind is bad! Moderation is always key)


BAKING SODA: Helps muffins rise

BAKING POWDER: Produces carbon dioxyde bubbles that gives the extra oomph to your muffins.

APPLE CIDER VINEGAR: Helps “activate” the baking soda and baking powder to make the muffins rise by “aerating” the muffins.(A.K.A. fluffs..nobody likes a flat muffin.. it’s just sad!)

MEDJOOL DATES: Ok ok…I don’t like eating dates on their own, BUT….mixed into the muffins, it kind of tastes like CHEWY CARAMEL! (Trust me on this)

CRANBERRIES: Happened by accident at first, and the rest is history. Mimics small bites of chocolates just like the Dates.

DARK CHOCOLATE: I use my own chocolate (next recipe coming soon!) but you can use any other Good Quality Dark Chocolate You Like (Check for Sugar and Other Ingredients For Healthy Options)


Once baked, I recommend to leave it in the fridge overnight and leave on the counter 15mins before serving, but that’s just my preference. It’s also ready to eat right away if you don’t want to wait! 🙂

Poke with a fork to check if they are ready when you get them out of the oven. When the fork comes out kind-of-clean (with traces of chocolate) it’s ready. You don’t want the fork to be completely covered in chocolate, or runny.


One-Bowl Double Chocolate Vegan Muffins




  • 1 1/2 cup gluten-free oat flour (if avoiding gluten,

If not, just use regular oat flour. If you don’t have oat flour, check notes below*)

  • 1/3 cup coconut sugar (- or + to taste)
  • 3/4 cup unsweetened cacao powder

Use a good quality cacao powder for better results/taste

  • 1 1/2 teaspoon magic baking powder
  • 1/2 teaspoon baking soda
  • Pinch of Himalayan Pink Salt
  • 1 cup (vegan) dark chocolate (roughly chopped, or semi sweet chocolate chips)*Check notes
  • 1/4 cup chia seed
  • 3/4 cup Medjool Dates (pitted, roughly chopped)
  • 1 cup dry cranberries


  • 1 cup almond milk (I use my homemade almond milk)
  • 2 teaspoons maple syrup (- or + to taste)
  • 1 cup unsweetened applesauce
  • 1/4 cup almond butter (or peanut butter, but almond gave the best results in my opinion)
  • 2 heaping tablespoons hazelnut butter (or just use almond butter, or peanut butter)
  • 1 1/2 tablespoon apple cider vinegar (preferably with the mother)
  • 1 1/2 teaspoon pure vanilla extract Quality will affect final results/taste


1.Pre-heat oven at 355F (or 180C)

Lay out silicone muffin cups in a muffin rack. In a medium bowl, add all the dry ingredients. (except the dates, dark chocolates, and cranberries), and mix well.

2.Add the wet ingredients, and stir well with a whisk or fork.

3.Add the (chopped) dark chocolates, (chopped and. pitted) dates, and cranberries to the bowl. Mix well.

4.Transfer and divide the mixture into the muffin cups. Moises like to scoop them with an ice cream scoop, but you can also use a spoon 🙂

5.Bake for 25-30 mins. I like to check the muffins by inserting a fork (you can also use a toothpick) in the center. If the forks comes out too wet, it’s not ready. When it’s almost clean (it’s ok if it sticks a bit), that’s when you’ll know it’s ready.


*If you don’t have oat flour, you can make your own very easily! Add Rolled Oats to blender, then PULSE until finely ground. (Keep what you don’t use in mason jar in the fridge.)

*I use my homemade dark chocolate. The recipe will be available very soon 😉

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