Chocolate Chip (Vegan) Muffin In A Mug Recipe

After seeing an awesome recipe for a blueberry muffin in a mug, I made a few changes both for what I had in the pantry, and for my dairy-free/lactose-intolerant self (ended up vegan too). The muffin was indeed, tasty and delicious.

Also lighter fare (a good thing) than the chocolate cake in a mug I have made several times in the past, but which seems to feel pretty heavy in my stomach. The mug muffin was nice and light.

muffin-in-a-mugYum.

 On to the recipe…

Ingredients

  • 1/4 cup flour (I used 50% whole wheat, 50% white flour)
  • 1 Tbsp sugar (brown sugar was used in the original recipe)
  • 1/4 tsp baking powder (personally, I just tapped a bit in the mug)
  • 1/8 tsp salt (also just a few taps into the mug)
  • pinch cinnamon
  • 1/2 Tbsp coconut (palm) oil (other oils would also work)
  • 2 Tbsp almond milk (soy or regular milk would probably be just fine)
  • 1-2 Tbsp [vegan] chocolate chips (mmm…)
  • 1-2 drops of vanilla [optional]
  • Microwave and mug of course

Directions

  • Mix together dry ingredients in a microwave safe mug.
  • Add in the coconut oil (or other oil presumably would work fine), and mix by hand (I tried with a spoon and it’s unfortunately just a bit too sticky).
  • Stir in the almond milk and vanilla
  • Dump in the chocolate chips (or your selected muffin favorite) and mix together
  • Microwave on high for 90 seconds.

Heads up! The muffin was decidedly small for me — mine was only around an inch tall, even after rising in the microwave. Adjust the recipe and timing as needed for your appetite, and enjoy!

About Paul

Paul grew up in Minnesota and currently resides in Boston, Massachusetts. He's a tech geek who loves his dog, cooler weather and hiking around the Northeast.

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