Egg-Free Chocolate Muffins
Delicious and moist chocolate muffins made without eggs, perfect for those with egg allergies or vegan diets. These muffins are rich, fluffy, and easy to make.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
Ingredients
1 3/4 cups (220 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 salt
1 cup (240 ml) unsweetened almond milk
1/3 cup (80 ml) vegetable oil
1 tablespoon white vinegar
2 teaspoons vanilla extract
1/2 cup (90 grams) semi-sweet chocolate chips
Instructions
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it lightly.
In a large mixing bowl, sift together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking soda, and salt.
In a separate medium bowl, whisk together the almond milk, vegetable oil, white vinegar, and 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 semi-sweet 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 18-20 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, then transfer to a wire rack to cool completely before serving.