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Jumbo Triple Chocolate Mug Muffin (5-Minute Recipe!)

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By on Alisa's Recipes, Breakfast, Dairy-Free Recipes, Dairy-Free Snack Recipes, Kids Can Cook

I mean really, why mess around? Just one triple chocolate muffin is enough to fulfill for breakfast or when that relentless mid-afternoon hunger hits. To keep it wholesome, I’ve used oats and flax as the base, and even added a little nuttiness (yes, there is a nut-free option!) for flavor, staying power, and a tender texture.

Jumbo Triple Chocolate Mug Muffin (5 Minute Recipe!) - This super easy, healthy muffin recipe literally takes 5 minutes from stirring to eating. It's also naturally dairy-free, vegan, and I make it gluten-free, too, but there is a wheat option.

Go Dairy Free - The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein-Free LivingI whipped up this nutritious delight after we decided to pick up a package of Chocolate Coconut Milk Beverage on a whim. I was thinking shakes at first, but then imagined the delicious infusion it could provide to chocolate baked goods. Then I got lazy, hungry, and wanted something chocolaty so this easy chocolate mug muffin emerged. The end result was surprisingly so scrumptious that chocolate mug muffins ended up on the spontaneous menu all week … until that package of Chocolate Coconut Milk Beverage was no more.

This triple chocolate mug muffin is still a treat, but it’s much more virtuous than those white flour bakery muffins, less expensive, and you can whip it up in an instant with regular pantry ingredients. Yes, it seriously takes just 5 minutes, cook time and all!

Not a fan of the microwave? Don’t worry, I tested an oven-baked option, too. It takes a little longer, of course, but is just as easy to prepare. And for baking ease, I opted to make it into a little ramekin “snack cake” rather than a muffin in a mug.

Jumbo Triple Chocolate Mug Muffin (5 Minute Recipe!) - This super easy (yes, even kids can make it!), healthy muffin recipe literally takes 5 minutes from stirring to eating. It's also naturally dairy-free, vegan, and I make it gluten-free, too, but there is a wheat option. This post is sponsored by So Delicious Dairy Free, but the recipe, idea, and love for making muffins are my own. 

Special Diet Notes: Triple Chocolate Mug Muffin

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, optionally nut-free, optionally peanut-free, soy-free, vegan / plant-based and vegetarian.

Jumbo Triple Chocolate Mug Muffin (5 minute recipe!)
 
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Serves: 1 big chocolate mug muffin
Ingredients
Instructions
  1. Whisk the flour, flaxseed, cocoa powder, baking powder and salt in a small bowl until no cocoa clumps remain.
  2. Add the milk beverage, nut or seed butter, maple syrup, and vanilla, and whisk until relatively smooth, but do not over mix.
  3. Lightly grease a large mug and scrape all of the batter in. Sprinkle with the chocolate chips and gently stir just to mix some of them in.
  4. Cook on HIGH in the microwave (see below for alternate Baking Instructions) for 2 minutes (reduce the time by 15 to 30 seconds if you prefer a moister / gooier middle than pictured).
Notes
Flour Note: To make the oat flour, I grind ¼ cup + ½ tablespoon gluten-free oats in my spice grinder for about 60 seconds, but you can purchase pre-ground oat flour. And yes, you can sub a wheat-based flour if desired - I recommend white-wheat, which is whole grain.

Baking Instructions: Pour the mixture into a greased ramekin (about halfway to ⅔ full) and bake at 375ºF for 18 to 24 minutes, depending on the depth of your ramekin, or until a toothpick inserted comes out relatively clean (may have some melted chocolate on it!).

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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36 Comments

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  2. melissa on

    what power microwave did you use? We have a pretty powerful one so I often have to adjust the power level down or things get over cooked.

    Reply
  4. Dee on

    Hi Alisa,

    Can this deliciousness be baked? I try to avoid doing anything on the microwave as much as possible.

    Thank you.

    Reply

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  6. Iris on

    Just wondering if almond flour or coconut flour or a mix of the two would work;I am grain free and would love to find a way to make this!

    Reply
    • Alisa Fleming on

      I haven’t tested it, so I’m just speculating, but I think almond flour would work well – the main trick would be using the right amount since almond flour is heavier. If you end up with a thicker batter, I would start with just 60 seconds of cook time and cook longer, as needed. Coconut flour would require adjusting the liquids or you would want to use quite a bit less of it. Since it is in a mug, it’s okay if it’s crumbly, but you don’t want it to be too dry and coconut flour sucks up moisture like mad.

      Reply
    • Alisa Fleming on

      That is one thing that I’m not too bad with, but my husband … yikes! If I make a batch of 12 cupcakes, they will be gone in 48 hours – he’ll eat them for breakfast, an afternoon snack, after dinner …

      Reply
  13. Sara on

    I have actually never made a mug cake before, but your enticing pictures make me want to try it – like as soon as the kids go to bed tonight 🙂

    Reply

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