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Craving a sinful treat for breakfast?  Look no further than these Double Chocolate Crumb Muffins!  Moist, rich, and studded throughout with melt-y chocolate chips, with a crunchy chocolate streusel crumb topping.  Enjoy these AND keep your New Year’s resolutions- they’re whole-wheat, dairy-free, and vegan! 

These chocolate muffins were so moist and chocolate-y! I was shocked that whole wheat and vegan could taste so indulgent. #ad

This post is sponsored by Blue Diamond Almond Breeze Almondmilk.

Happy Friday everyone!  I just wanted to check in and see how you all are doing with your New Year’s resolutions.  I hope I didn’t just make you groan.

You may remember, my main resolution this year was just to enjoy life more.  But I’m also a lot like everyone else, and eating healthier and getting more fit is always at the top of my list of goals too.  I’ve been working hard at the getting fit part, trying to carve a little time out each day to spend on exercise.  If it’s not too freezing cold outside, I’ll go for a 30-minute walk.  On the really cold days I do a little online workout thing.  It’s good for me to get the blood flowing and think about something other than work for a short time.  And most of the time, it helps me to feel more energetic throughout the day.

When I’ve been good and logged my workout, I really don’t want to mess it up by eating foods that are bad for me.  But you know me and my sweet tooth!  Sometimes the cravings are strong and the struggle is real.  So it was really necessary for me to create something that satisfies them without completely derailing me from my goals.

These chocolate muffins were so moist and chocolate-y! I was shocked that whole wheat and vegan could taste so indulgent. #ad

These muffins may look sinful, but believe it or not, they’re made with whole grains and they’re totally vegan.  That’s right, no dairy, no egg.  It’s amazing  to me that this is even possible, lol!  But it’s as simple as swapping out the all-purpose flour for whole wheat pastry flour, butter for coconut oil, egg for flax, and my usual Greek yogurt for Almond Breeze Almondmilk Original Unsweetened.

For the most part, this recipe goes like any other muffin recipe I have on my blog.  But I will admit, I had to test it five times before I felt I really had it right.  It wasn’t so much the proportion of ingredients that was giving me trouble- it was the order they go in.  Unlike many of my recipes, this one doesn’t work if you just dump and stir.  So please be sure and follow the steps the way they are listed!

These chocolate muffins were so moist and chocolate-y! I was shocked that whole wheat and vegan could taste so indulgent. #ad

Having these muffins around is a great way to bust those cravings!  And they’re so good with your morning coffee.  So whip up a batch and enjoy them all throughout the week!

These chocolate muffins were so moist and chocolate-y! I was shocked that whole wheat and vegan could taste so indulgent. #ad

This post contains affiliate sales links.

Double Chocolate Streusel Muffins
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

Craving a sinful treat for breakfast? Look no further than these Double Chocolate Crumb Muffins! Moist, rich, and studded throughout with melt-y chocolate chips, with a crunchy chocolate streusel crumb topping. Enjoy these AND keep your New Year's resolutions- they're whole-wheat, dairy-free, and vegan!


Course: Breakfast, Brunch, Snack
Cuisine: American
Keyword: Chocolate, chocolate chip, dairy-free, double chocolate, Muffins, vegan, whole wheat
Servings: 12 muffins
Calories: 358 kcal
Ingredients
For the streusel
For the muffins
Instructions
Make the streusel:
  1. Place the coconut oil in a small bowl and microwave to melt.  (On my microwave, this takes about 90 seconds on 40% power.)  Set aside.
  2. Place the flour, sugar, cocoa, and salt in a medium bowl and stir to combine.  
  3. Pour in the melted coconut oil and toss together with a fork until crumbly.
Make the muffins:
  1. Preheat the oven to 425 degrees F, and line a muffin tin with papers.
  2. Place the ground flax seed and water in a small bowl and set aside.
  3. Place the coconut oil in a small bowl and microwave to melt.  (On my microwave, this takes about 90 seconds on 40% power.  Set aside.
  4. Place the flour, cocoa powder, baking powder, salt, and chocolate chips in a large bowl and stir to combine.  
  5. Place the Blue Diamond Almond Breeze Almondmilk in a large liquid measure, and stir in the sugar and extracts.  
  6. Stir in the flax mixture, and pour the liquid into the dry ingredients.  
  7. Stir together briefly, until just a few streaks of flour remain.  
  8. Pour in the coconut oil and stir together until just combined.  The batter will be lumpy.
  9. Fill each well of the muffin tin about 2/3 full, and top with the reserved streusel.  
  10. Bake for 5 minutes at 425 degrees F, then turn the oven temperature down to 350 degrees F (without opening the oven door), and continue to bake for another 25-30 minutes, or until a bamboo skewer inserted in the thickest part of a muffin comes out clean.  
  11. Cool completely and dust with powdered sugar, for garnish.
Nutrition Facts
Double Chocolate Streusel Muffins
Amount Per Serving
Calories 358 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 9g 45%
Cholesterol 1mg 0%
Sodium 181mg 8%
Potassium 323mg 9%
Total Carbohydrates 60g 20%
Dietary Fiber 6g 24%
Sugars 31g
Protein 6g 12%
Vitamin A 0.3%
Calcium 9.8%
Iron 12.8%
* Percent Daily Values are based on a 2000 calorie diet.
These chocolate muffins were so moist and chocolate-y! I was shocked that whole wheat and vegan could taste so indulgent. #ad