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Dairy-free chocolate muffins

January 5, 2012

I recently wrote about some of my favorite dairy-free desserts, but I didn’t get a chance to include this one, which is definitely near the top of my list.

These dairy-free chocolate muffins are not overly sweet or overly chocolatey. They are light and soft, with a lovely subtle chocolate flavor, they are quick and easy to put together, and they require mostly ingredients which I always have on hand. In addition, they always disappear just about as quickly as they are made…which I assume is a good sign! However, they are highly addictive so consider yourself warned. 😉

Dairy-free chocolate muffins

Adapted from: 101 Dairy-free Desserts Everyone Will Love


2.5 cups all-purpose flour

1.25 cups granulated sugar

3 tbsp (heaping) unsweetened cocoa

1 tbsp baking powder

1 tsp baking soda

1 tsp ground cinnamon

1 cup orange (or clementine) juice

2 large eggs (or in order to make vegan-friendly, use 2 chia eggs)

2 tbsp canola oil

1 tbsp vanilla extract


Preheat oven to 375 degrees F (160 degrees C fan-assisted).

Place muffin papers into the muffin cups, if using. You can lightly grease the muffin cups if you aren’t using muffin papers, but in my experience, these muffins don’t really seem to stick very much.

In a medium/large bowl, combine the flour, sugar, cocoa, baking powder, cinnamon, and baking soda.

In another smaller bowl, combine the orange juice, eggs, oil, and vanilla. Whisk these ingredients together until blended.

Pour the wet ingredients in the dry ingredients and stir together gently. The original recipe cautions against over-mixing so I try not to mix TOO much, but I always make sure the ingredients are combined, and I haven’t had any problems.

Fill the muffin cups to near the rim, then bake for approximately 15 minutes until the muffins are beginning to become firm and the tops have turned golden brown.

You can eat the muffins immediately, but they will be far less messy and will stick to the muffin cups less if you let them cool for 10 or 15 minutes before trying to eat them. I can never resist eating one right away, but they really are better if you wait just a little while.


IBS Note: Part of why these are one of my favorite desserts is that they are very easy on my stomach. High fat foods are particularly bad for IBS, and although these muffins are not necessarily low in calories, they contain very little fat. I have even eaten these on an empty stomach in order to try to prevent an IBS stomach ache (which occurs when I get too hungry), and this has worked perfectly.

7 Comments leave one →
  1. January 6, 2012 3:08 am

    Oh these sound perfect! I’m not into things that are too sweet and I love a light fluffy cake! I’m so with you on the IBS…high fat and overly hungry are horrible for me too!

    • January 6, 2012 6:09 pm

      Thanks Sarena! I hope you enjoy them. 🙂 And I’m sorry to hear you have IBS too…I am starting to realise how many people are impacted by IBS. No fun, but nice to know we’re not alone I guess.

      I really enjoyed checking out your blog more today. I think it is so cool that you are going back to school study nutrition. One of my dream career paths would be to train as a chef and nutritionist…and then work in a role relating to both of those things. I’m so glad you are living your dream, and I can’t wait to read more about it!

  2. January 8, 2012 12:11 pm

    YUM!! I chocolate muffin! Oh I would love one for breakfast today!

  3. January 15, 2012 2:58 pm

    Good blogging!


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