The EASIEST Vegan Chocolate Muffins
User Reviews
4.6
The EASIEST Vegan Chocolate Muffins
Description
The EASIEST Vegan Chocolate Muffins use a straightforward mixture of all-purpose flour, baking powder, cocoa powder, brown sugar, olive oil, and water. The wet and dry ingredients are combined gently to form a smooth batter without lumps. Small chunks of vegan dark chocolate are placed inside the muffins to provide pockets of melted chocolate after baking. The muffins bake until a toothpick comes out clean, ensuring they are cooked through with a tender crumb.
The texture is moist due to olive oil and water replacing eggs or dairy, and the cocoa powder delivers a robust chocolate flavor complemented by the semi-sweet chocolate pieces. Greasing the muffin tin allows for easy release, though paper liners may be used.
These muffins can be served as a vegan-friendly dessert or snack option, enjoyed fresh or stored for later use. Their chocolate intensity and simple ingredients make them a straightforward recipe for anyone seeking dairy-free baked goods.
Storage tips include freezing individual muffins in ziplock bags for up to one month, or keeping them in an airtight container at room temperature or refrigerated for up to two days. This helps maintain freshness and allows convenient reheating or snacking later.
Ingredients
- 200 g all-purpose flour
- 2 teaspoon baking powder
- sea salt optional, flake form, pinch
- 40 g cocoa powder (about 5-6 tbsp)
- 40 ml olive oil light
- 110 g brown sugar
- 200 ml water
- 30 g dark chocolate chopped into 6 small chunks, vegan
Instructions
- Preheat oven to 180°C / 360°F and arrange a baking rack into the middle shelf.
- Sift the flour and baking powder into a bowl, then add a pinch of sea salt if you like.
- Sift the cocoa powder into the bowl with the flour.
- Add in the brown sugar, the pour the olive oil into the bowl.
- Mix all the ingredients gently with a whisk, then slowly incorporate the water and continue to mix until all the ingredients are just combined and your have a smooth lump-free batter.
- Divide the batter among a muffin tin greased with a little extra oil (I don't use paper liners, but if you do, you can skip the greasing step), filling each mould by half. Place a small chunk of vegan dark chocolate into the center of each mould, then pour the remaining batter on top until filling ¾ of the mould. You can also omit the chocolate chunks and simply fill ¾ of each mould with the batter.
- Bakein the oven for about 20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the tin from the oven, allow to cool slightly, then remove the muffins and serve at room temperature. Store leftovers into an airtight container for up to 2 days.
Notes
- Freeze individual muffins in ziplock bags to keep up to 1 month.
- Store muffins airtight at room temperature or in the fridge for up to 2 days to maintain freshness.
- Use vegan dark chocolate chunks for rich melting pockets inside the muffins.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 296 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 296kcal | 15% |
| Carbohydrates | 50g | 17% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 1mg | 0% |
| Sodium | 173mg | 7% |
| Potassium | 197mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 19g | 38% |
| Calcium | 122mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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