I love muffins, especially for breakfast. I haven’t grown up eating them, as in Italy they are not something you would find easily when I was little. Italians usually have coffee or cappuccino with a croissant for breakfast, especially when eating out.
However, I really like them. I usually make Blueberry Muffins, but my kids like chocolate more, so I made these Dairy-free Chocolate Muffins for the family. And guess what? They were divine! So moist and chocolatey.
If you are looking for a dairy-free recipe, make sure to use dairy-free chocolate chips and don’t skip them, as they take these muffins to a completely different level and make them even moister. Serve them with a cup of milk or tea and enjoy!
If you are looking for more muffins recipes, make sure to check out these:
Papaya Banana Cardamom Muffins
Dairy-free Blueberry Lavender Muffins
Chocolate Chocolate Chunks Muffins
What is your favourite muffin flavour?
Dairy-free Chocolate Muffins
Dairy-free Chocolate Muffins – moist and chocolatey dairy-free muffins perfect for a special breakfast or as a treat.
Ingredients
- 280 gms – 2 ¼ cups all-purpose flour
- 200 gms – 1 cup sugar
- 60 gms – ½ cup cocoa powder
- 1 tbsp baking powder
- ¾ tsp baking soda
- ½ tsp salt
- 260 gms – 1 ½ cup dairy-free chocolate chips
- 100 gms – ½ cup coconut oil melted
- 300 ml – 1 ¼ cup soy milk or your favourite dairy-free milk
- 2 eggs
- 1 tsp vanilla extract
Instructions
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In a big bowl, mix together the flour, sugar, cocoa powder, baking powder, baking soda, salt, and chocolate chips.
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In a separate bowl, mix together the coconut oil, soy milk, eggs, and vanilla extract.
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Add the wet ingredients to the dry ingredients and mix until just combined.
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Put the batter into the muffin tray cups lined with paper, filling each to about 3/4.
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Bake at 220°C – 425°F for 5 minutes, then turn the heat down to 190°C – 375°F for 10-13 minutes or until cooked through.
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When cooked, let them cool down in the tray for 10 minutes, then put them on a wire rack to cool down completely.
Made this today and it worked perfectly! No altertions, utterly delicious and fluffy and crumbley, if anything it’s a bit too chocolatey but perhaps I just have a low chocolate tolerance.
They turned out great, but I had to add half cup more milk as the batter was very think, more like cookie dough. But other than that delicious muffins 🙂
This is the best recipie I have found for dairy free choc muffins, I made them with my 6 yr old and they were very successful! Thank you!
Hello!
I tried the recipe today, but used oil instead of coconut oil, in combination with coconut milk. And I must say the result is amazing. I absolutely love this recipe.
Delicious muffins! Made mini ones, cooked at 180degC for 8min. Used almond milk. Would definitely recommend.
Hi Manu, i made this recipe recently and it turned out great!, thanks 🙂 I am always looking for lactose free goodies to bake. I was wondering if have to keep them in the fridge as there is only myself and i cant eat 9 (make half the recipe) in a great hurry? Also, are they freezable ? I would like to make 18 muffins and put a batch in the freezer so i can take one out at a time 🙂 thanks Aaje
Hi Aaje! I am very happy you liked these muffins! I usually freeze them. Wrap them in aluminum foil and take one out at a time when you want to eat them! 🙂