When you get down to it, many muffin recipes are basically cupcakes without frosting. They’re made with fluffy ingredients void of any substance. In my book, muffins should taste like a treat, but they should also be made with more healthful ingredients. These vegan chocolate berry muffins deliver on both counts. They’re rich with a double dose of chocolate, but also made purely with whole grains, modest in sugars, and spiked with fresh fruit.
Vegan Chocolate Berry Muffins made with Whole Grains & Fresh Fruit
This recipe was first shared with us by my good friend Hannah Kaminsky of BitterSweet. It was back in 2008, when we had just begun working together. Since then, she has written NINE vegan cookbooks, and literally created thousands of recipes. But that doesn’t diminish the beauty of her earlier recipes, like this one.
Today, I’m updating this vegan chocolate berry muffins recipe with more information and images. And I’ve added answers to some frequently asked questions below. But go ahead and jump on down to the recipe if you’re ready to go! It’s an oldy but delicious goody that’s just waiting to be baked in your kitchen.
Vegan Chocolate Berry Muffins FAQs
Can I Use Frozen Berries? And don’t worry if you haven’t any fresh berries on hand. You can bake these muffins with frozen berries, if needed. Don’t defrost them, just toss them into the flour as directed.
Where Can I Get Fresh Red Currants? These do pop up in regular grocers, but are easier to find at natural food stores if you don’t live in the Northeast. They have a short season in spring through early summer, which is why they aren’t as prolific in the produce section. You can substitute another fresh or frozen berry if they aren’t available.
What Other Berries Do You Recommend? Obviously, you can just add more raspberries! Strawberries or blueberries also go well. I personally love blackberries in these muffins, but they do have those little seeds that some people might not like in baked goods.
Special Diet Notes: Vegan Chocolate Berry Muffins
By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, vegan, and vegetarian.
- 2 cups light spelt flour (can sub whole wheat pastry flour or all-purpose flour)
- ½ cup rolled oats
- ¼ cup Dutch-processed cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon cinnamon (optional)
- ½ cup fresh red currants
- ½ cup raspberries
- ½ cup dairy-free semi-sweet chocolate chunks or chips
- 1 cup orange juice
- ½ cup oil
- ½ cup dark brown sugar, packed
- Preheat your oven to 350°F, and lightly grease 12 muffin cups or line them with cupcake liners.
- In a large bowl, whisk together the flour, oats, cocoa powder, baking powder, baking soda, salt, and cinnamon. Add all of the berries and chocolate chips or chunks, and stir gently to coat.
- In a medium bowl, whisk together the orange juice, oil, and brown sugar.
- Pour the wet ingredients into the dry ingredients, and gently stir, trying not to break the berries, until just combined. Do not overmix the batter.
- Spoon the batter into your prepared muffin cups, filling them up about ¾ of the way to the top.
- Bake the muffins for 18 to 22 minutes, until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.