Vegan Chocolate Muffins
Deliciously moist and fluffy vegan chocolate muffins made without eggs or dairy. Perfect for a quick breakfast or a sweet snack.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
Ingredients
1 1/2 cups (190 grams) all-purpose flour
1/2 cup (50 grams) unsweetened cocoa powder
1 cup (200 grams) granulated sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup (240 ml) unsweetened almond milk
1/3 cup (80 ml) vegetable oil
1 tablespoon apple cider vinegar
2 teaspoons pure vanilla extract
1/2 cup (90 grams) vegan chocolate chips
Instructions
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
In a large mixing bowl, sift together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking soda, baking powder, and salt.
In a separate bowl, whisk together the unsweetened almond milk, vegetable oil, apple cider vinegar, and pure vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Do not overmix; the batter should be slightly lumpy.
Fold in the vegan chocolate chips evenly throughout the batter.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes.
Transfer the muffins to a wire rack to cool completely before serving.