Description
Delicious and moist vegan chocolate muffins made with cocoa powder, almond milk, and vegan chocolate chips. These easy-to-make muffins are perfect for a quick indulgent treat, dairy-free and free from animal products.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup almond milk
- 1/2 cup coconut sugar
- 1/4 cup vegetable oil
Add-ins
- 1/2 cup vegan chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the muffins.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt until evenly combined.
- Mix Wet Ingredients: In a separate large bowl, combine almond milk, coconut sugar, and vegetable oil. Stir well until the sugar dissolves partially and the mixture is smooth.
- Combine Wet and Dry: Pour the wet ingredient mixture into the dry ingredients bowl and gently mix with a spatula or spoon until just combined. Avoid overmixing to keep the muffins tender.
- Add Chocolate Chips: Fold in the vegan chocolate chips gently so they are evenly distributed throughout the batter.
- Prepare Muffin Tin: Line a muffin tin with paper liners or grease it lightly. Spoon the batter evenly into each muffin cup, filling each about 3/4 full.
- Bake Muffins: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs.
- Cool and Serve: Remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely before serving.
Notes
- Do not overmix the batter to prevent dense muffins.
- You can substitute almond milk with any other plant-based milk.
- Use coconut sugar for natural sweetness; brown sugar can be a substitute if unavailable.
- Ensure the vegan chocolate chips are dairy-free to maintain the vegan status.
- These muffins can be stored in an airtight container for up to 3 days or frozen for longer storage.
