Vegan Chocolate Muffins
Deliciously moist and fluffy vegan chocolate muffins made without eggs or dairy. Perfect for a quick snack or dessert.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
Ingredients
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup unsweetened almond milk
1/3 cup vegetable oil
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
1/2 cup vegan chocolate chips
Instructions
Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
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 vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and gently fold together using a spatula until just combined. Do not overmix.
Fold in the vegan chocolate chips evenly into 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.
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.