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Chocolate Orange Muffins featured image

Chocolate Orange Muffins (Vegan)

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5 from 8 reviews

  • Author: Demeter | Beaming Baker
  • Total Time: 49 minutes
  • Yield: 9-12 muffins (9 large muffins or 12 medium muffins) 1x
  • Diet: Vegan


Deep, rich chocolate and sweet orange come together for the best moist chocolate orange muffins. Think: the best chocolate cake ever + chocolate orange flavor = these guys!



Dry Ingredients

  • 2 cups oat flour –  if using homemade, make sure it’s very finely ground—not coarse.
  • ½ cup raw cacao powder or unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt

Wet Ingredients

  • ¼ cup water
  • ½ cup non-dairy milk
  • ½ cup fresh orange juice
  • 3 tablespoons orange zest (about 1 large orange)
  • 3 tablespoons melted coconut oil
  • ¼ cup coconut sugar
  • ¼ cup pure maple syrup
  • 1 ½ teaspoons pure vanilla extract

Add-in Ingredients

Optional Topping


  1. Preheat oven to 350°F. Line a 12-cup muffin pan with cupcake liners. Set aside.
  2. In a large bowl, sift together the dry ingredients: oat flour, cocoa powder, baking soda and salt.
  3. Add water and milk to a microwave-safe bowl. Heat in 10-second increments until just warm. This will prevent the melted coconut oil from solidifying once mixed with these liquids.
  4. In a medium bowl, whisk together all wet ingredients: water, milk, orange juice, orange zest, coconut oil, sugar, maple syrup and vanilla. Whisk until well incorporated.
  5. Add wet ingredients to dry ingredients. Whisk until just incorporated, making sure no flour patches remain. Fold in chocolate chips.
  6. Pour batter evenly into prepared muffin pan—filling each cup about 3/4 of the way for a greater quantity of smaller muffins, or all the way to the top for a smaller quantity of big, domed-top muffins. Optionally, press chocolate chips and orange zest into the tops of each muffin.
  7. Bake for 20-26 minutes (on the higher end for larger muffins). Mine took 24 minutes for larger muffins. Insert a toothpick to test for doneness—it should come out mostly dry, with a few muffin bits on it.
  8. Place muffin pan on a cooling rack to cool for 30 minutes. Remove muffins from muffin pan and continue cooling on rack until completely cool, 1-3 hours.
  9. Enjoy! Storing instructions below.


Storing Instructions: Store muffins in an airtight container for up to 1 week.

Freezing Instructions: Store muffins carefully in a freezer-friendly, airtight container for 1-2 months. Allow to thaw at room temperature for 15-30 minutes before enjoying. Or, heat in the microwave in 10-second increments until warm.

Serving suggestion: After muffins completely cool, they’re firmer, drier and ready to store. To enjoy as if they’re fresh-baked (like an hour ago!): heat in 10-second increments until just warm. SO good! They’ll become soft and moist again. 🙂

  • Prep Time: 25 minutes
  • Cook Time: 24 minutes
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American