Description
These 4-Ingredient Chocolate Muffins are soft, rich, and fudgy, made without eggs or dairy. Perfect for a quick vegan dessert or snack, they come together in minutes with simple pantry ingredients and deliver deep chocolate flavor in every bite.
Ingredients
1 cup all-purpose flour or oat flour
1/2 cup cocoa powder
1 cup plant-based milk (almond, oat, or soy)
1/2 cup maple syrup, agave, or sugar
Optional: 1/2 cup chocolate chips
Optional: 1 teaspoon vanilla extract
Optional: Pinch of salt
Instructions
1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease lightly.
2. In a mixing bowl, whisk together the flour and cocoa powder until well combined.
3. Add the plant-based milk and sweetener to the dry ingredients and stir until a smooth batter forms.
4. If using, fold in chocolate chips, vanilla extract, or a pinch of salt for extra flavor.
5. Divide the batter evenly into the muffin cups, filling each about three-quarters full.
6. Bake for 18 to 22 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
7. Allow muffins to cool in the pan for 5 minutes, then transfer to a rack to cool completely before serving.
Notes
Do not overmix the batter or the muffins may become dense.
Add chocolate chips or nuts for extra texture.
Use oat flour to make the recipe gluten-free.
Store muffins in an airtight container for up to 3 days.
Freeze muffins for up to 2 months and reheat before serving.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 12g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg