Muffin without eggs

Muffin without eggs

Muffin without eggs and milk are moist, quick and easy. The recipe is in the oven in just 15 minutes! Everyone will love the vegan cakes.

INGREDIENTS (For 12 muffins)

280 g wheat flour (type 405)
200 g sugar
3 tbsp baking cocoa
3 tsp baking powder
1 pinch of salt
120 ml neutral cooking oil (e.g. sunflower oil)
250 ml sparkling mineral water (alternatively: milk)
1 tbsp powdered sugar for dusting (optional)

PREPARATION

Step 1
Preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees). Line a muffin tin (12 cavities) with paper cases.  Mix flour, sugar, cocoa, baking powder and salt in a mixing bowl.

Step 2
Add oil and mineral water, then mix everything with the whisk of the hand mixer for 1 minute. Alternatively, you can also use a whisk.

Step 3
Using a ladle or measuring cup, pour the fairly liquid batter evenly into the paper cases. Bake the muffins in the preheated oven for about 25 minutes. Allow to cool. Sprinkle egg-free chocolate muffins with a little powdered sugar before serving, if desired.

Our tip
This will make the muffins even more chocolatey
Do you like it extra chocolatey? Then add an additional 50 g of grated dark chocolate to your batter.