Easy Vegan Chocolate Muffins recipe. This nut free dessert idea tastes like a cupcake but without the frosting to make them a healthier alternative.
Since I was contemplating being a vegetarian, I tried my luck at making Vegan Chocolate Muffins. And I have got to say: they were a huge success.
I didn’t miss any of the butter, eggs or milk that would usually go into my muffins. They were light, fluffy, and oh so chocolatey.
And since it is snowing, this is hardly weather to go out, so I am Christmas shopping online while eating these delicious muffins. Whoever thought up online shopping, I want to walk up to you and shake your hand. Thank you.
What you need to make Vegan Chocolate Muffins
All you need to make these muffins are:
- flour
- white sugar
- baking soda
- salt
- cocoa powder
- oil
- water
- vanilla extract
- white vinegar
FAQ
- What does the vinegar do in these muffins? The vinegar helps with the crumb of this muffin. It is used to supply acid to these muffins which reacts with the baking soda to give it a better rise.
- Can you add chocolate chips to these muffins? The batter for these muffins is very thin. Almost more like a cupcake batter. So if you were to add chocolate chips to these muffins, it would most likely all sink to the bottom. If you wanted to jazz up these muffins a little, I would add something lighter like sprinkles to the tops of the muffins before you put it in the oven.
- How long can you store these muffins? These muffins can be stored in an airtight container at room temperature for 5-7. You can also store these muffins in a freezer bag in the freezer for up to 3 months.
Similar Recipes
Like these Vegan Chocolate Muffins? Then you will love these recipes:
- Vegan Chocolate Cupcakes with Vanilla Buttercream
- Vegan Chocolate Maple Syrup Muffins
- Vegan No Churn Chocolate Ice Cream
If you try this recipe, let me know! Rate it, leave a comment and tag me with #atasteofmadness on Instagram! I always love seeing what you are creating!
Vegan Chocolate Muffins
Easy Vegan Chocolate Muffins recipe. This nut free dessert idea tastes like a cupcake but without the frosting to make them a healthier alternative.
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Servings: 18 muffins
Calories: 140kcal
Ingredients
- 1 1/2 cup all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking soda
- 1 tsp salt
- 1/3 cup cocoa powder
- 1/2 cup oil
- 1 cup water
- 1 tsp vanilla extract
- 1 Tbsp white vinegar
Instructions
- Preheat the oven to 350˚F. Line a muffin pan with paper liners.
- In a medium bowl, mix all the ingredients together until fully combined. Scoop the mixture into the prepared muffin pan and bake for around 20-25 minutes, or until a toothpick inserted comes out clean.
Notes
I use avocado oil, but any neutral oil works in this recipe.
Nutrition
Calories: 140kcal | Carbohydrates: 20g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Sodium: 191mg | Potassium: 36mg | Fiber: 1g | Sugar: 11g | Calcium: 4mg | Iron: 1mg
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This chocolate muffin recipe is awesome! It is not only allowed for vegans but for everyone, It looks good, tastes good, and it would make you stomach feel good!
SO good 🙂
I made this, and it was a simple, delicious, and easy muffin recipe. I really love it!
So glad you liked it! 🙂
You are right lovely chocolatey muffins and I really didn’t miss the milk, eggs and butter that usually go into muffins.
So glad they worked out for you 🙂
The taste of these vegan chocolate muffins was excellent, and the recipe was a breeze to follow! I made a slight modification by using brown sugar instead of granulated sugar, and it worked out perfectly!
I’ll need to try that substitution next time 🙂
We are not vegan. But I made your chocolate muffins, and we couldn’t believe they were plant-based1 i must say they are delicious1. Thanks for the recipe.
Yay! So glad they were a hit with you 🙂
This muffin recipe is a masterpiece! It looks so yummy! Kids will definitely love and enjoy eating this! A perfect treat for any occasion! Loved it!
That makes me so happy to hear 🙂
This recipe turned out so good! I swapped the granulated white sugar for coconut sugar, used extra virgin olive oil and added a few walnuts to the batter since we aren’t nut free.
I’m going to have to try that next time!
These turned out delicious. I added a cup of dairy-free chocolate chips and thought they tasted perfect. Thanks for the great recipe!
Ohh that addition sounds amazing!!