These vegan chocolate muffins are filled with cookie butter! They take less than 30 minutes to make from start to finish and could not be easier. They're moist, fluffy, and require no eggs or dairy.
I see cookie butter all over instagram but only got around to trying it recently. And I have been completely hooked since then.
It really is what is sounds like: the taste of cookies with the consistency of butter. It goes with literally everything too! I've tried the spread in my oatmeal, on toast and bagels, and of course, by the spoonful.
But the discovery I'm most proud of is these vegan chocolate cookie butter muffins! The flavors compliment each other so well and it's so satisfying to cut one open and see the cookie butter ooze out.🥰
The biscoff spread (the original brand of cookie butter and the one I use) just happens to be vegan and nut free, and so is this recipe! It's also got healthier ingredients and takes less that 30 minutes from start to finish.
If you don't have time to make this now, click here to save the recipe on Pinterest so you can always come back to it!📌
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ingredients in vegan chocolate cookie butter muffins
Only 12 ingredients needed for the whole batch! If you're missing some, there are substitutions listed and also links to get them (for best results).
- white whole wheat flour: this type of flour is higher in fiber than white flour, which also makes these muffins more filling and satisfying. I highly recommend using white whole wheat flour over regular whole wheat flour because the taste and texture is a lot lighter.
- all purpose flour: although fiber is great, using only whole wheat flour won't result in the best texture. Using a combination of both white and whole wheat flour makes the muffins lighter and fluffier!
- cocoa powder: pretty self-explanatory, but I will suggest that you use regular cocoa powder instead of dutch-processed. This is simply because I haven't tested it and I can't guarantee good results. Also be sure to sift so there aren't any clumps!
- oat milk: oat milk is my favorite non-dairy milk but it's totally a preference! You can use any vegan milk, but keep in mind that higher fat milks will have the best results. If you don't need this recipe to be dairy free, feel free to use regular milk.
- avocado oil: again, it's a preference. You can use any neutral-tasting oil, but stay away from strong flavors like olive oil. Another benefit of avocado oil is the healthy fats and omega-3s!
- cane sugar: use your favorite granulated sweetener! Unless you have experience using them and know how they react, I would stay away from artificial sweeteners. They don't always melt properly and usually have weird aftertastes. I recommend sticking with real, simple cane sugar.
- apple cider vinegar: this is key for fluffy muffins! The acidity reacts with the alkaline baking soda which creates nice even bubbles. Don't skip it!
- unsweetened applesauce: an important ingredient for moist muffins. Make sure to get it unsweetened!
what makes vegan muffins light and fluffy?
Eggs are a base ingredient in most muffin recipes, including some of mine. However, the same fluffy result is absolutely possible without eggs or dairy!
The first thing is to use both baking soda and baking powder, not one or the other. Eggs will create strong air pockets which make muffins fluffy and prevent them from collapsing.
When you use only baking soda in a recipe, it will create a lot of air bubbles, but too much air so that it loses the richness and support. With only baking powder, it will rise but lack the fluffiness that baking soda gives.
With the combination of both, it will work similarly to an egg with structured air bubbles--creating a light and fluffy muffin.
And to make it even better, we're adding apple cider vinegar! When the acidity reacts with the base (the baking soda), it amplifies the initial reaction and makes even fluffier muffins. 😉
how to avoid dry muffins
Thanks to the oil, applesauce, and cookie butter, this recipe is really moist! But there are a few things to keep in mind to keep those good results.
- use a high fat (dairy free) milk. Naturally, increasing the fat in a muffin recipe will result in more richness! So, using almond milk will be a little more dry than something like coconut milk. I used oat milk, which is somewhere in between, and still got great results.
- be mindful of the baking time. Everyone's oven is different so you might need to bake less (or more) than my recipe states. Overbaking is one of the easiest ways to dry out your muffins. I also baked the entire batch at once, so the heat was shared. If you for some reason bake one or a few at a time, it will cook a lot faster.
- store in the fridge or freezer. If you don't consume all these muffins on the same day you make them (I obviously won't judge if you do), leaving them out overnight can really dry them out. I recommend storing in the fridge or freezer, then leave out for a bit (overnight if frozen) before eating again. Or, you can speed things up in the microwave but be really careful not to microwave too long or it will dry out fast!
I really hope you like this recipe! If you decide to make it, be sure to post a picture/story and tag me @nutritiousdelights on Instagram–I’d love to see!🥰 Also leave a comment below so everyone can see how it goes 🙂
More recipes you might love:
Vegan Chocolate Cookie Butter Muffins
- ¾ cup all purpose flour
- ¾ cup white whole wheat flour or more ap flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 6 tablespoons cocoa powder sifted
- ½ teaspoon salt
- ⅔ cup oat milk or other nondairy milk
- ½ cup avocado oil or other oil
- ⅓ cup cane sugar or other granulated sweetener
- 1 tablespoon apple cider vinegar
- ⅓ cup unsweetened applesauce
- 5 tablespoons cookie butter (biscoff spread)
- Preheat oven to 375 degrees Fahrenheit and prepare muffin liners. Set aside.
- Fill the prepared muffin liners with batter halfway, then place ½ tablespoon cookie butter in the center. Fill the rest of the muffin with batter on top. Bake for about 13-15 minutes and enjoy!