These moist and chocolatey vegan muffins are so decadent and rich, you won't miss the dairy at all.

Let's talk about the recipe!

Ingredients

• Plain flour
• Sugar
• Baking soda
• Cocoa powder
• Salt
• Olive oil
• Vanilla extract
• White vinegar
• Cold water
• Vegan Chocolate Chips (a lot of dark chocolate chips already are!)

Mix the Dry Ingredients

Preheat the oven to 350f, Grease a muffin tin and line with cupcake liners. Stir together the flour, sugar, baking soda, salt, and cocoa powder.

I've said it before but I'll say it again - if you want good muffins, cakes, cupcakes, etc., you have to stir your dry and wet ingredients separately. It's going to prevent clumps of flour or unevenly distributed ingredients.

Mix the Wet Ingredients

In a separate bowl, mix the olive oil, vanilla, vinegar, and water.

Don't worry about a perfect emulsion here or anything, I am technically asking you to mix oil and water, so they will want to separate. The key is to mix them and then quickly dump them into your dry ingredients before they separate too much.

Mix the Dry and Wet Ingredients

Stir together the wet and the dry ingredients. Stir in the chocolate chips.

Try not to overmix here! We don't want lumps, but we also don't want a flat, dense batter. As soon as it looks lump-free, it's ready to go. I usually prefer to use a rubber spatula here, not a whisk.

Fill the Muffin Tin

Fill each cupcake liner halfway full with batter

Don't overfill these! An overfilled muffin tin is going to mean your muffins sink when they come out of the oven, which isn't the end of the world, they'll still taste good, but it isn't the best for aesthetics. So try to keep each one halfway full.

Bake

Bake the muffins for 18 minutes. Allow 10 minutes to cool before removing from the muffin tin.

Every oven is a little different, so if a toothpick doesn't come out clean when inserted, let them bake for a little longer!

Vegan Chocolate Chip Muffin Recipe

Download the recipe here

Servings: 12

Active time: 10 minutes

Total time: 30 minutes

Ingredients:

• 1 1/2 cups plain flour
• 1 cup granulated sugar
• 1 tsp baking soda
• 1 tsp salt
• 3 Tbsp cocoa powder
• 5 Tbsp extra virgin olive oil
• 1 tsp vanilla extract
• 1 Tbsp white vinegar
• 1 cup cold water
• 1 cup vegan chocolate chips

Method:

1. Preheat the oven to 350f, Grease a muffin tin and line with cupcake liners. Stir together the flour, sugar, baking soda, salt, and cocoa powder.
2. In a separate bowl, mix the olive oil, vanilla, vinegar, and water.
3. Stir together the wet and the dry ingredients. Stir in the chocolate chips.
4. Fill each cupcake liner halfway full with batter.
5. Bake the muffins for 18 minutes. Allow 10 minutes to cool before removing from the muffin tin.

See Nutrition Info

Nutrition Facts
Servings: 12
Amount per serving
Calories	244
% Daily Value*
Total Fat 10.2g	13%
Saturated Fat 3.5g	17%
Cholesterol 0mg	0%
Sodium 298mg	13%
Total Carbohydrate 39.4g	14%
Dietary Fiber 0.8g	3%
Total Sugars 16.8g
Protein 2.9g
Vitamin D 0mcg	0%
Calcium 4mg	0%
Iron 2mg	9%
Potassium 52mg	1%

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About the Author

Hi! I'm Alexandra Massengale, and I've been cooking and baking for over 12 years. My passion is making cheap, convenient, nutrient-dense food that still tastes amazing, and helping to perpetuate healthy eating habits without perpetuating diet culture. I want you to find recipes that make your body and heart happy, without putting any food off limits or making you feel guilty for loving delicious things.

By Alexandra Massengale