These vegan chocolate muffins are soft and incredibly delicious. They’re prepared without eggs, milk, or butter, making them suitable for people following a plant-based diet, those who are lactose intolerant, or anyone looking for a light treat.
Due to the cocoa content, these vegan chocolate muffins are not suitable for babies who are being weaned.
Although they contain no eggs or butter, these lactose-free vegan muffins stay soft for several days. You can also bake these vegan chocolate muffins and freeze them to have them ready at any time.
Ingredients:
- 2 cups (250g) all-purpose flour
- 1/3 cup (80g) margarine
- 1 cup (250ml) warm water
- 1/2 cup (100g) sugar
- 1 tablespoon unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- Powdered sugar (for dusting)
How to make Vegan Chocolate Muffins:
- Prepare the base: For the vegan chocolate muffins, combine the warm water and melted margarine in a bowl. Add the sugar and stir until dissolved.
- Mix the dry ingredients: Add the sifted cocoa powder and flour gradually, mixing to avoid lumps. Finally, add the vanilla extract and baking powder, and mix everything into a smooth, liquid batter.
- Fill the molds: Pour the batter into paper liners, aluminum molds, or silicone molds, filling them to about 1/4 inch (6mm) below the rim to allow the typical muffin dome to form.
- Bake the vegan chocolate muffins: Bake the muffins in a preheated oven at 350°F (180°C) for 30-40 minutes, checking with a toothpick to see if they’re done. After cooling, dust the muffins with powdered sugar.
Tips:
After cooling, the vegan chocolate muffins can be stored in a container or bag. You can also freeze them for later enjoyment.
Enjoy your vegan chocolate muffins!
