Ready to try plant-based? Do these 5 things first!

grab it!

Vegan Double Chocolate Muffins

I’m Kayli Anderson, dietitian and natural foods chef. PBM is your headquarters for empowering, woman-centered plant-based nutrition and lifestyle guidance. 

learn more




Pregnancy & Mama



free mini course!

Intuitive Eating

get it!

learn with me

Plant-Based Basics
For Women

My signature course that teaches you how to stop dieting, meet your nutrition needs, & put plant-based eating into practice. 

join the course

Welcome to Plant-Based Mavens! 


The supplement guide


The Plant-based Meal Plan Guide

Get it

Your Fertility Checklist

grab it

want more free goodies?

get them all

Vegan double chocolate muffins, Hormone Balance Diet, Kayli Anderson Nutrition

Vegan Double Chocolate Muffins

Yield: 12 muffins

Author: Kayli Anderson MS RDN
Prep time: 10 MCook time: 15 MTotal time: 25 M
These double chocolate muffins are almost like brownies and nourishing enough for breakfast. Brownies for breakfast? Yep, you read that right. Top these ooey gooey little guys with a dollop of peanut butter to take it up another notch.


  • 1 flax egg (combine 1 tablespoon ground flaxseed with 3 tablespoons water. Let sit until thick, about 5 minutes).
  • 1 cup whole wheat pastry flour
  • ½ cup old-fashioned oats
  • ½ cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ cup maple syrup
  • ½ cup plant milk
  • ¼ cup melted coconut oil or canola oil + more for oiling muffin tin
  • 1 large mashed banana
  • ½ cup dark chocolate chips


  1. Preheat oven to 375F and lightly oil muffin tin (or use muffin cup liners).
  2. Prepare flax egg.
  3. Combine flour, oats, cocoa powder, baking powder and salt in a medium bowl.
  4. Make a well in the center of the dry ingredients and add maple syrup, oil, mashed banana, plant milk, and prepared flax egg.
  5. Stir until just combined (be careful not to over-stir!).
  6. Gently fold in chocolate chips.
  7. Divide batter evenly among muffin cups, filling each about ⅔ full.
  8. Bake for 15 minutes.
  9. Remove muffins from the oven and let cool in muffin tin for about 5 minutes before removing.
  10. Once completely cool, store in an air-tight container for up to a week.
Created using The Recipes Generator




Browse the PBM Freebies Suite to grab all of our valuable women's health resources.


12 things to do now for a happy, healthy, and natural pregnancy.


A step-by-step guide to meal planning like a plant-based pro with simple, delicious recipes.


Everything you need to know to choose the right nutrition supplements for you!


While you're here...

Grab some freebies