Nutella Muffins–Vegan & Nut-Free

These fluffy Nutella muffins are made with nut-free chocolate spread and non-dairy ingredients, so they’re vegan and safe for people with nut allergies. You can use any type of chocolate spread for the recipe–they’ll turn out just as delicate and delicious. 

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Nutella Muffins–Vegan & Nut-Free

Print Recipe

These fluffy Nutella muffins are made with nut-free chocolate spread and non-dairy ingredients, so they’re vegan and safe for people with allergies. You can use any type of chocolate spread for the recipe–they’ll turn out just as delicate and delicious.

Course Dessert, Snack

Cuisine American, French, Italian

Keyword dairy-free chocolate muffins, nut-free nutella muffins, nutella muffins, vegan chocolate muffins

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Servings 8 muffins

Author her healthy passport

Ingredients

Wet

• 1 cup milk of your choice I prefer soy milk because it’s high in protein.
• ½ cup chocolate spread I used homemade nut-free chocolate spread. Feel free to use Nutella if desired.
• ¼ cup maple syrup
• 1 Tbsp vinegar
• 1 tsp liquid vanilla or vanilla paste

Dry

• 1 ½ cups whole wheat flour or all-purpose flour or millet flour for a gluten-free version
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt

Instructions

• Combine the wet ingredients together, then mix well until fluffy.
• SIFT the dry ingredients into a bowl, then mix together.
• Add the dry ingredients to the wet ingredients then mix well.
• Preheat oven to 350 degrees Fahrenheit.
• Coat muffin/cupcake tin cups with cooking spray, or line with cupcake liners.
• Pour batter into 8 cups.
• Bake for 15-20 minutes, until firm.
• Store in the refrigerator/freezer.