Name: Vegan Chocolate Muffins
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 12
Ingredients: My 1 Cup= 250 ml; 1 Cup (130 gm) Whole Wheat Flour; 4 Tablespoon Cocoa Powder; 1/4 Teaspoon Coffee Powder; 1 Teaspoon Baking Soda; 1/4 Teaspoon Salt; 3/4 Cup + 2 Tbsp Sugar ((see Note 2)); 1/4 Cup Oil ((see Note 3)); 1/2 Teaspoon Vanilla Extract; 3/4 Cup to 1 Cup Water (at room temperature (see Note 4 )); 1/2 Tablespoon Distilled White Vinegar ((see Note 5))

Chocolate Muffins…Vegan and with wheat flour

Chocolate Muffins

With Choco chips…

Jump to Recipe

Looking for Vegan Chocolate muffins? Here you are at the correct place. Make it in the oven or on the gas stove. Both the methods are discussed in detail. These Chocolate Muffins are made with very less number of ingredients which are easily available in your kitchen all the time. Also as these are vegan so they are perfect for people who are lactose intolerant.

Today, muffins need no introduction. All children are super crazy for them. But many years back (around 15 years) when my husband got muffin liners from abroad, I had no idea what they were…. how to use them… no clue at all. They kept lying in my store room, feeling neglected.. also Google was not there at that time for my rescue.

That time only I met Chandrika, an expert in baking, cooking, chocolate making and many other things. She was literally God sent friend to me. She was with me for about 2-3 years only, taught me many of her skills and then left for Bangalore, her hometown. I’m indebted to her. She taught me many types of cakes. She only ignited the spark of baking in me.

Ever since then, there has been no looking back. I have tried her’s as well so many other recipes. In fact, I have forgotten the count of the number of times I have made these. Super duper hit.

In Pressure Cooker

Chocolate Muffins

In Microwave Convection

Chocolate Muffins

In Air Fryer

Chocolate Muffins

Earlier I used to make these with all-purpose flour but recently have switched over to Whole wheat flour.

Definitely, a very healthy version. No change in taste and the recipe, except the amount of liquid, as wheat flour takes more liquid.

These vegan chocolate muffins are extremely easy to make with very less and easily available ingredients. They get ready in exactly half an hour, starting from making the batter to serving on the dining table.

As these vegan wheat flour chocolate muffins are made from wheat flour these are healthy too. Nowhere will you feel the taste of wheat flour.

These vegan chocolate muffins are good for those who are lactose intolerant or don’t like milk and milk products.

These chocolate muffins are perfect to have for breakfast or to pack in your little one’s lunch box.

A wonderful start for those who want to enter the marvellous world of baking. For newbies, it is better to try their hands on muffins first and then move to cakes.

Also, I have extended my baking from oven to gas stove.

Yes, now I bake in cooker/wok on cooking gas also.

I recently baked in the cooker for the first time. I used salt for laying down in the cooker, as I decided to bake at 10.30 in the night.

The same salt can be used only 2-3 times and thereafter you have to discard it. That’s why it is better to use river sand.

The results are excellent except that you have to take care of certain things while baking on gas.

Keep river sand handy, as it is used to lay down in the cooker/wok. However, in the absence of sand, you can use salt also.

Cakes are fine on the gas stove, but with muffins, there is a limitation. You can only bake a very small number of muffins at a time. Like maximum 5 or 6 at a time.

If baking in a wok (kadhai), ensure that it is a heavy-bottomed one.

Remove gasket and vent from the cooker lid.

The same batter can be used in both the mediums, that is, in the oven or on the gas stove.

Here, I baked 8 muffins in convection mode in microwave and 4 in the cooker on the gas stove.
Both took the same time and looked almost alike, texture as well smoothness was also the same.

In the above pic, three muffins on the left side are baked in oven whereas the centre one and the three on the right side are baked on the gas stove.

I am sharing both the methods with you, choose whichever suits you best.

It’s a long post so please follow one method at a time otherwise might get confused.

My other muffins/cakes which you may like are:

Banana Walnut Chocolate Muffins

2 Minute Chocolate Mug Cake

Strawberry Muffins

Breakfast Muffins

Wheat Fruit Cake/Teatime Cake

Wheat Christmas Cake

Recipe of Vegan Chocolate Muffins

Vegan Chocolate Muffins

These vegan Chocolate Muffins, that too with wheat flour, are healthy and too easy to make. Perfect to have in breakfast or pack in lunch box of your kids. Make these in Oven/Microwave convection/Pressure Cooker/Airfryer.

Course Breakfast, Snack

Cuisine Baked

Keyword Eggless Chocolate Muffins, Kids Recipes, Lunch box recipes

Prep Time 10 minutes

Cook Time 18 minutes

Total Time 28 minutes

Servings 12

Author Samira Gupta

Ingredients

My 1 Cup= 250 ml
1 Cup (130 gm) Whole Wheat Flour
4 Tablespoon Cocoa Powder
1/4 Teaspoon Coffee Powder
1 Teaspoon Baking Soda
1/4 Teaspoon Salt
3/4 Cup + 2 Tbsp Sugar (see Note 2)
1/4 Cup Oil (see Note 3)
1/2 Teaspoon Vanilla Extract
3/4 Cup to 1 Cup Water at room temperature (see Note 4 )
1/2 Tablespoon Distilled White Vinegar (see Note 5)

Instructions

Method

In a big bowl, take all the dry ingredients---- flour, baking soda, salt, cocoa powder, coffee powder and sugar. Whisk properly with a fork, so that everything gets mixed well.
Make a well in the centre by putting all the dry mix towards the wall of the bowl.
In the well, put wet ingredients---- oil, vanilla extract, water and vinegar.
Start mixing everything, very lightly.
It should be of flowing consistency. Add little more water, if required. Do not make it very thin.
Let the batter sit for 10-15 minutes. (see Note 9).
While the batter is resting, do the preparations for baking in oven or gas as given under.

In OTG / Microwave Convection

Preheat oven to 180 degrees centigrade for 10 minutes.
Arrange muffins liners in the muffins tray.
Pour this batter into muffin liners filling each up to 3/4th.
Tap the tray 2-3 times to release air bubbles, if any.
Bake for 18-19 minutes.
Insert a toothpick and check for doneness.
Take out of the tray and let it cool on wire rack. ( see Note 12)
Decorate these with chocolate sauce or gems or silver balls etc.
Store in an airtight container, up to 2-3 days at room temperature thereafter in the refrigerator.
Serve with love, milk optional.

In Pressure Cooker/Wok (kadhai) on Cooking Gas

Depending on the size, put 1/2 cup to 1 cup river sand/salt in your cooker/wok.
Preheat it on the medium flame for 8 to 10 minutes.
Arrange muffin liners in aluminium muffins moulds.
Pour this batter into muffin liners filling each up to 3/4th.
Tap each mould 2-3 times to release air bubbles, if any.
Keep these moulds in cooker/wok on sand/salt.
Cover it with lid. Remove gasket and vent from the lid, if using the cooker.
Bake on high flame for 1 min.
Now reduce the flame to low and continue baking for 20 minutes approx.
Insert a toothpick and check for doneness.
Take out of the mould and let it cool on wire rack. ( see Note 12)
Decorate these with chocolate sauce or gems or silver balls etc.
Store in an airtight container, up to 2-3 days at room temperature thereafter in the refrigerator.
Serve with love, juice optional.

In Air Fryer

Preheat the air fryer for 5 minutes at 160 degrees and then place your muffin moulds.
Check after 10 minutes. Use a tong to lift cups as it will be very hot. Both aluminium as well silicon moulds can go into the air fryer.

Recipe Notes

Please use standard measuring cups and spoons available for baking purposes. Don't use cups in your kitchen as they are of varied sizes. 1 Tbsp = 15 gms 1 Tsp = 5 gms.
Take normal sugar available in your kitchen. No need to powder it.
Any cooking oil can be used, be it olive or refined or any other. Please avoid oils with strong pungent smells.
The quantity of water may vary slightly depending on the absorption capacity of flour. Therefore, start by adding 3/4th cup water and increase gradually.
You can also use apple cider vinegar.
In the absence of muffin liners, you can also bake these in glass bowls/aluminium moulds. Lightly grease the bowls, fill the batter and bake.
You can also use paper cups available for tea/coffee. No need to grease muffins liners. Simply pour the batter and bake.
Salt is added to enhance the flavour of sugar, so go ahead without any doubt.
Start preheating oven/cooker after filling the muffins liners. This resting time helps in giving a smooth texture.
Please check the number of muffins moulds that can fit in your cooker/wok and work accordingly.
Ensure that these are properly baked, otherwise, the top will become sticky after cooling.
Always let them cool on wire rack otherwise the bottom gets soggy which in turn will make the top sticky.
If using a silicon baking tray then keep it on the baking tray before filling the batter in it. This is because it becomes difficult to lift it after filling moulds as it becomes heavy.

I am sure you will surely try this easy and healthy recipe. I would love to have your comments and feedback as you know your feedback fuels my enthusiasm to post more good content. If you post your creation’s pic on Instagram then remember to tag me #samirasrecipediary. You may like my FB page to know about my latest recipes.

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