Very easy chocolate muffins (vegan)

I don’t remember posting this recipe before, and that’s strange because it’s the easiest cake recipe I know and my go-to most of the time. Maybe I didn’t think it was worth posting because there are a huge number of vegan muffin recipes out there already, who needs another one, right? But this has been my favourite for many years because it’s so easy to remember the ratios that I never have to look it up. It’s also very pantry-friendly in terms of ingredients and it tastes good and chocolatey.

Very Easy Vegan Chocolate Muffins

The recipe below makes about 15 or 16 cupcake-sized muffins. (I quartered the recipe this evening and made 4 cupcake sized muffins by using a 1/4 cup but following the measurements as if it was a cup – it’s the ratio of ingredients that counts, that’s why you can make this recipe anywhere. I’ve made it with teacups or empty hummus containers before!). I guess this is similar to many wacky or dump cake recipes, but without the vinegar.

Ingredients:

  • 1 1/2 cups self raising flour (or use plain flour and add a heaped teaspoon of baking powder)
  • 1/2 cup cocoa powder
  • 1 cup sugar
  • 1 1/2 cups water or non-dairy milk of choice. (Water lets the chocolate flavour shine through, milk mellows it.)
  • 1/2 cup neutral oil (I used canola/rapeseed)
  • pinch salt
  • vanilla extract/chocolate extract to taste. Suggest at least a teaspoon.
  • 1/2 cup add-ins – chocolate chips, walnuts, sultanas etc. (I used walnuts this time and sprinkled a few chocolate chips over the top)

Method:

Preheat the oven to 180/350/gas 4

Line a muffin tin with papers or get your silicon muffin cases ready.

Add flour to a suitably-sized mixing bowl. I usually dig the first cup of flour out of the bag using the cup measure, dump that into the bowl, pour 1/2 cup flour into the measure and then top up with cocoa powder until the top of the measure is reached. Use the same cup to measure the sugar and add into bowl on top of the flour. Mix together with a dessert spoon.

Using the same, now-empty cup to save on washing-up, about half fill it with oil, then top up with water/milk. Add that on top of the dry ingredients. Fill the cup again with water/milk and add it in. Chuck the extract and salt in, and your nuts/chips/fruit. Mix it up with the spoon until you can’t see dry ingredients any more.

Spoon mixture into your cases about 3/4 way up. Bake for around 20 minutes (check after 15 to make sure they’re not burning, and that they’re all baking evenly. Turn the tray if necessary).

Leave to cool, then eat, preferably on the same day they were baked. Or eat them warm if you prefer, but they’ll stick to the cases!

chocolate muffin

(P.S. I don’t know if the previous title of this post will continue to show up on the WordPress feed. In case of confusion, I changed it because I suddenly realised I might be unintentionally insulting other bloggers, which was not my intention at all!)

Advertisements

3 Comments on “Very easy chocolate muffins (vegan)”

  1. avegantraveller says:

    Amazing! My flatmate must think I’m crazy as I read this recipe and immediately got up to make it because, for the first time ever, I had all of the ingredients for a vegan baking recipe already in my cupboards! So simple and they taste fantastic 🙂

    Liked by 1 person

  2. […] these days to a lot of folks. Hey, I still love you, sugar!) but it was certainly a worthy use of leftover cake. I made my standard chocolate cake recipe a few days ago (this time with added flaked almonds) but […]

    Like


please leave a reply (if you want to)...

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s