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Vegan Chocolate Muffins

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Moist and tender vegan chocolate muffins made with rich cocoa powder and dairy-free ingredients, perfect for a plant-based breakfast or snack.

Ingredients

Scale
  • 1 ½ cups (190 g) all-purpose flour
  • ½ cup (50 g) unsweetened cocoa powder
  • ¾ cup (150 g) granulated sugar
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup (240 ml) almond milk (or other plant-based milk)
  • ⅓ cup (80 ml) vegetable oil (canola or melted coconut oil)
  • 1 tsp vanilla extract
  • ½ cup (90 g) vegan chocolate chips

Instructions

  1. Preheat the oven to 180 °C (350 °F) and line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, and salt until fully combined.
  3. In a separate bowl, whisk the almond milk, vegetable oil, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined—do not overmix.
  5. Fold in the vegan chocolate chips gently.
  6. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
  7. Bake for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out with a few moist crumbs.
  8. Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • For extra moisture, substitute half the oil with applesauce.
  • Add ½ tsp espresso powder to the dry mix for intensified chocolate flavor.
  • Store cooled muffins in an airtight container at room temperature for up to 3 days.
  • Freeze baked muffins for up to 1 month; thaw at room temperature before serving.

Nutrition

Keywords: vegan chocolate muffins, dairy-free muffins, plant-based baking, vegan dessert

Find it online: https://recipesfoodeasy.com/vegan-chocolate-muffins/