Chocolate muffins without milk, butter, and eggs, rich in chocolate and quick to prepare. I made them with a blender, but a hand whisk or electric beaters will work just fine. If you like cakes without butter, milk, and eggs, try the bowl-free apple cake, it’s delicious and very easy to make. These muffins are perfect for breakfast, for a very soft morning meal, or to give to kids for a school snack.
Let’s get to work and prepare together the CHOCOLATE MUFFINS WITHOUT BUTTER, MILK, AND EGGS.
OTHER DESSERTS WITHOUT BUTTER, MILK, AND EGGS
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for the Preparation of Chocolate Muffins Without Butter, Milk, and Eggs
- 2 cups all-purpose flour
- 1 1/4 cups oat milk
- 3/4 cup sugar
- 1/4 cup coconut oil
- 2 tablespoons unsweetened cocoa powder
- 1 pinch salt
- 1 packet baking powder
- 3.5 oz dark chocolate
Tools
This post contains affiliate links
- 8 Muffin Pans
Steps for the Preparation of Chocolate Muffins Without Butter, Milk, and Eggs
I used a blender, but you can easily mix everything with a hand whisk, a spoon, or an electric blender. In the container or a bowl, put oat milk and flour. Add the coconut oil (it is liquid or solid depending on the temperature it is kept at).
Continue with the sugar. After quickly working it, add the cocoa, salt, baking powder, and mix until you get a homogeneous mixture. Coarsely chop the dark chocolate and insert it into the mixture.
After mixing, pour into the muffin molds. You will get 8 or more depending on the size of the molds. Bake in a static oven at 350°F, checking with a toothpick test. Let cool completely before serving.
Storage
You can store the muffins under a glass dome for a few days.
