These Vegan Chocolate Muffins are made in one bowl, ready in just 25 minutes and only require 7 simple everyday ingredients!
The first time I made these vegan chocolate muffins I knew immediately they were a keeper!
They're ready in less than 30 minutes start to finish, and that includes 5 minutes prep and 20 minutes in the oven.
Moist, with deep chocolate flavour, and absolutely fool-proof, these vegan muffins have everything you want.
They're soft and rich with a rich chocolate flavour, and SO easy to make, you will want to make them on repeat.
I tried many vegan recipes before, but this recipe beats them all. You really can't go wrong with these!
7 Simple Ingredients
There are many vegan muffin recipes out there that call for "unusual" ingredients such as flax eggs, coconut oil, applesauce, etc.
But not this one.
This recipe will show you just how easy vegan baking can be!
This dairy-free chocolate muffin recipe only calls for 7 simple everyday ingredients I'm pretty sure you have in your pantry already:
- brown sugar
- olive oil
- vegan dark chocolate
- baking powder
YEP. That's it!
I use wholemeal flour because is a bit healthier but you can totally use all-purpose flour if you like, it won't affect the result.
For the rich chocolate flavour, I use a mix of cocoa powder and vegan dark chocolate.
Cocoa powder plays a fundamental role to make the most delicious vegan chocolate muffins.
For best results choose high-quality Dutch cocoa powder whenever possible.
Why use Dutch cocoa powder for muffins?
I won't bore you with all the details (but here they are), but a common rule in baking is:
- if you’re using baking soda go for raw cocoa powder
- if using baking powder choose Dutch cocoa powder instead
For the chocolate, I like to add a small chunk of vegan dark chocolate into the center of the batter before baking the muffins in the oven.
There are many vegan chocolate bars out there, I usually opt for organic brands for personal taste, but feel free to use your favourite brand, or not add any chocolate at all for plain vegan cocoa muffins.
I opt for light extra-virgin olive oil for making these vegan muffins. You can also use mild-flavoured inexpensive olive oil, coconut oil, canola oil or sunflower oil.
To sweeten things up, I use organic unrefined brown sugar for most of my baking treats.
I simply love the taste of this kind of sugar, so this is a totally personal choice, and you will be absolutely OK by using regular white sugar, brown sugar or coconut sugar.
You can also add a little maple syrup if you want!
Finally, water is the most simple liquid of choice when making these muffins. But you can totally substitute with almond milk or soy milk if you like.
How To Make Dairy-free Chocolate Muffins
I cannot stress enough how easy these plant-based muffins are!
This simple chocolate muffin recipe requires just one bowl and 25 minutes, from measuring out the ingredients to biting into a delicious decadent treat.
If you're a novice baker or a super busy mum who gets continually interrupted by her kids whilst attempting baked treats (that's me. EVERY SINGLE TIME), you will find this extremely useful!
Check below my easy to follow step-by-step pictures:
Step 1. Prepare the dry ingredients.
- Measure out the flour and baking powder, then sift them into a bowl and add a pinch of salt.
- Measure the cocoa powder then sift it into the bowl, followed by the brown sugar.
Step 2. Add liquid ingredients.
- Pour the olive oil into the bowl.
- Mix all the ingredients gently with a whisk, then slowly incorporate the water.
- Mix all the ingredients until just combined (do not over mix the batter, or your muffins will end up super dense!).
Step 3. Pour into tin and bake.
- Divide the batter among a muffin tin greased with a little oil (I didn't use paper liners, but if you do, you can skip the greasing step), filling each mould by half.
- For double chocolate muffins, place a small chunk of vegan dark chocolate into the center of each mould. Then pour the remaining batter on top, filling up ¾ of the mould.
- You can also add chocolate chips into the batter, omit the chocolate chunks, and simply fill ¾ of each mould with the batter.
- Bake in a pre-heated oven to 180°C / 360°F for about 20 minutes, or until a toothpick inserted into the center comes out clean.
Et-voila, they're all ready to be enjoyed!
These soft delicious chocolate treats will make the perfect breakfast option, and they are just as good for a yummy afternoon snack!
Make a big batch and store the remaining muffins in an airtight container, they keep well for about 3 days, but trust me, they will disappear a lot sooner than that!
Are These Chocolate Muffins Allergy-friendly?
These vegan muffins are naturally milk-free, butter-free, egg-free, soy-free and nut-free, so they are definitely the perfect treat to share with someone who has these food allergies.
Do they freeze well?
Yes, absolutely! For a quick snack, freeze them individually in ziplock bags and store them in the freezer for up to 1 month.
How long will they keep in the fridge?
They should keep well in the fridge for up to 4 days, make sure you transfer them into an airtight container. Warm them up in the microwave for 30 seconds, then enjoy with a cup of tea!
Turn it into a cake!
If you're looking to make a cake out of this recipe, I strongly suggest giving my popular Italian water cake a try, it's basically the same recipe, adapted and perfected for a cake version.
More muffin recipes you'll love:
Did you make this recipe?
Please let me know how you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thepetitecook! Looking at your pictures always makes me smile *and super hungry*!
The EASIEST Vegan Chocolate Muffins
- 200 g all-purpose flour
- 2 teaspoon baking powder
- a pinch of sea salt flakes, (optional)
- 40 g cocoa powder, (about 5-6 tbsp)
- 40 ml light olive oil
- 110 g brown sugar
- 200 ml water
- 30 g vegan dark chocolate, chopped into 6 small chunks
- Preheat oven to 180°C / 360°F and arrange a baking rack into the middle shelf.
- Sift the flour and baking powder into a bowl, then add a pinch of sea salt if you like.
- Sift the cocoa powder into the bowl with the flour.
- Add in the brown sugar, the pour the olive oil into the bowl.
- Mix all the ingredients gently with a whisk, then slowly incorporate the water and continue to mix until all the ingredients are just combined and your have a smooth lump-free batter.
- Divide the batter among a muffin tin greased with a little extra oil (I don't use paper liners, but if you do, you can skip the greasing step), filling each mould by half. Place a small chunk of vegan dark chocolate into the center of each mould, then pour the remaining batter on top until filling ¾ of the mould. You can also omit the chocolate chunks and simply fill ¾ of each mould with the batter.
- Bakein the oven for about 20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the tin from the oven, allow to cool slightly, then remove the muffins and serve at room temperature. Store leftovers into an airtight container for up to 2 days.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
These are the best vegan muffins I’ve made! They were very successful and I couldn’t believe the rise! I used bournville dark cocoa powder, 2 tsps of baking soda, and 1 tsp of baking powder! I thought they could have been sweeter, so next time I’ll add at least 50g more sugar. Thanks again.
Hi I made these muffins yesterday, they turned out great. The batter was thick so I just wanted to ask if it’s fine?
if you’re using baking soda go for raw cocoa powder if using baking powder choose Dutch cocoa powder instead. Why ? What would be the difference. What is the difference between the 2 cocoa's ?
Cheers look forward to making these 🙂
Amazing, I used bakeable Stevia instead for brown sugar and a dash of maple syrup and was divine. Thank you,
I just started to make these and have to stop because I can't figure out how much cocoa powder to put in.
My scale says 6 teaspoons weighs only 14 grams, not 40 grams. 40 grams would be 15% of the entire can of cocoa powder.
So disappointed I have to stop.
I’m so sorry about this. There was a small typo, it was meant to be 6 tablespoons not teaspoons, however, the 40 gr amount is correct. Hope you have a chance to give these muffins a try soon, sorry again!
janice Hoffmann says
I tried these today and they turned out awesome!
Hi, I tried these yesterday, turned out super well. Also added strawberries in the mix! Definitely the easiest healthy muffin recipe
Thank you Andrea fot this simple, super fast and delicious recipe. I added chopped chocolate chunks directly into the batter before adding oil and water, and it worked out great. Eating one of them right now... Thank you for making my today's afternoon even more pleasant and tasty!
Shivani Raja says
I love your photography so much! I can’t wait to make these!
Thank you so much! Please let me know how they turn out!
Veena Azmanov says
This is so simple and so easy to make. My kids to enjoy making some with me this weekend. Love the Dark chocolate option to these yummy Muffins.
Kate Hackworthy says
These muffins look so good. And I love the hidden surprise in the centre.
Bintu | Recipes From A Pantry says
What delicious looking muffins! I love that they take such little time to make.
Oh boy! Andrea these look incredible! I love that cheeky little dribble of melty chocolate hidden in the middle too - making these soon!
Thank you Jane! Oh yesss, that melty heart is my favourite thing too!