The EASIEST Vegan Chocolate Muffins
These Vegan Chocolate Muffins are a breeze to make! Rich, moist, and perfect for any time of day.
Servings: 12 servings
Ingredients
- 200 g all-purpose flour
- 2 teaspoons baking powder
- a pinch sea salt flakes (optional)
- 40 g cocoa powder (about 5-6 tablespoons)
- 40 ml light olive oil
- 110 g brown sugar
- 200 ml water
- 30 g vegan dark chocolate (chopped into 6 small chunks)
Instructions
- Preheat your oven to 180°C (350°F).
- Line your muffin tin with parchment liners or lightly grease it with cooking spray.
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, cocoa powder, and a pinch of sea salt flakes.
- In another bowl, combine the light olive oil, brown sugar, and water. Whisk until the sugar is mostly dissolved.
- Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined.
- Fold in the chopped vegan dark chocolate.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack.
Equipment
- Mixing Bowl
- Whisk
- Muffin Tin
- Parchment liners
- Measuring cups and spoons
Notes
- Store muffins in an airtight container at room temperature for up to 3 days.
- Freeze for up to 3 months for later enjoyment.
- Reheat in the microwave for 15-20 seconds or in the oven at 180°C (350°F) for 5-10 minutes.