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    You are at:Home»Dairy-Free Recipes»Alisa's Favorite Dairy-Free Recipes»Jumbo Triple Chocolate Mug Muffin (5-Minute Recipe!)

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

    36
    By Alisa Fleming on August 20, 2015 Alisa's Favorite Dairy-Free 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!)
     
    Print
    Prep time
    3 mins
    Cook time
    2 mins
    Total time
    5 mins
     
    Author: Alisa Fleming
    Serves: 1 big chocolate mug muffin
    Ingredients
    • ⅓ cup oat flour* (certified gluten-free if needed)
    • 1 tablespoon ground flaxseed
    • ½ tablespoon cocoa powder (preferably Dutch-Processed)
    • ⅜ teaspoon baking powder (1/4 teaspoon above 5000 feet)
    • ⅛ teaspoon salt
    • ⅓ cup So Delicious Dairy Free Chocolate Coconut Milk Beverage
    • 1 tablespoon creamy peanut butter, sunflower seed butter or almond butter (unsalted or lightly salted)
    • 1 tablespoon maple syrup (or sweetener of choice)
    • ¼ teaspoon pure vanilla extract
    • 1 tablespoon dairy-free mini chocolate chips (I used Enjoy Life)
    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!).
    3.3.3077
    Alisa Fleming
    • Website

    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

    1. Pingback: Easy Overnight Oats Recipe with Quinoa Crumble & Chocolate

    2. melissa on August 10, 2017 4:41 am

      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
      • Alisa Fleming on August 23, 2017 2:40 pm

        I’m not sure, but it’s a fairly powerful one. Start with 60 seconds and then go from there.

        Reply
    3. Casey on March 15, 2017 5:41 pm

      Hi, would chocolate coconut water work in place of the coconut milk?

      Reply
      • Alisa Fleming on March 16, 2017 7:18 am

        Yes, I believe chocolate coconut water should work in place of the coconut milk beverage. It just depends a bit on flavor.

        Reply
    4. Dee on August 13, 2016 2:01 am

      Hi Alisa,

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

      Thank you.

      Reply
      • Alisa Fleming on August 13, 2016 7:58 am

        Hi Dee, see the baked instructions! they’re on here, too.

        Reply
        • Dee on August 13, 2016 6:50 pm

          Thank you! 🙂 and also thank you for the Ben and Jerrys article. I couldn’t find it again to write that after you clarified about being dairy free, I tried the Monkey Cluster and now I’m hooked! Come to find out, that one is the flavor that is gluten free, and I cannot have gluten. I have never tried Ben and Jerrys before and thanks to your article, I did. Thank you so much.! 🙂

          Reply
          • Alisa Fleming on August 13, 2016 8:11 pm

            Happy that I can help Dee! We all need some sweet treats 🙂

            Reply
          • Dee on August 14, 2016 1:22 am

            I meant Chunky Monkey!! LOL!

            Reply
    5. Pingback: 5 Reasons I Love Mug Cakes | Chocolaterunsjudy

    6. Iris on August 21, 2015 1:39 pm

      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 August 21, 2015 2:30 pm

        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
    7. Florian @ContentednessCooking on August 21, 2015 9:02 am

      I love how simple to make this is, chocolate perfection, yum!

      Reply
      • Alisa Fleming on August 21, 2015 9:11 am

        Thanks Florian!

        Reply
    8. Neli @ Delicious Meets Healthy on August 21, 2015 8:41 am

      Chocolate muffin? yes, please!!! i love anything chocolate and this recipe looks so delicious! I love dairy free milks. Must try the So Delicious chocolate milk, didn’t know they have a chocolate version.

      Reply
      • Alisa Fleming on August 21, 2015 9:11 am

        Yes, they have chocolate almond milk and chocolate coconut milk! A few variations even.

        Reply
    9. (what runs) Lori on August 21, 2015 8:30 am

      So Delicious really does make some GREAT products!! I haven’t tried the chocolate coconut milk yet BUT sounds decadent! And then you bake it up with more chocolate…. wonderful!

      Reply
      • Alisa Fleming on August 21, 2015 9:11 am

        Never enough chocolate 🙂

        Reply
    10. Laura @MotherWouldKnow on August 21, 2015 8:21 am

      What a chocolatey delight!! This is a great way to make dessert on the spot. Maybe some don’t have this problem, but when I vow not to keep desserts in the house and then I want one …

      Reply
      • Alisa Fleming on August 21, 2015 9:13 am

        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
    11. Faith (An Edible Mosaic) on August 21, 2015 5:27 am

      I love having healthy, quick options like this for those times when a chocolate craving strikes! I like that this can be made in an oven too, that little snack cake is adorable.

      Reply
      • Alisa Fleming on August 21, 2015 9:13 am

        Thanks Faith!

        Reply
    12. Linda @ Food Huntress on August 20, 2015 10:35 pm

      Wow this looks healthy and delicious and easy to make. Can’t wait to try it.

      Reply
      • Alisa Fleming on August 21, 2015 9:13 am

        I hope you get the chance to enjoy it Linda! Hard not to find the time for a 5 minute recipe 🙂

        Reply
    13. Sara on August 20, 2015 9:24 pm

      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
      • Alisa Fleming on August 21, 2015 9:14 am

        Once you try one, the ideas won’t stop Sara 🙂

        Reply
    14. Kristina on August 20, 2015 6:46 pm

      so fluffy! I love the idea of single serve cakes like this, definitely trying soon!

      Reply
      • Alisa Fleming on August 21, 2015 9:18 am

        Honestly, I was surprised at how fluffy it came out myself Kristina – especially without oils!

        Reply
      • Alisa Fleming on August 21, 2015 9:19 am

        I was actually a bit surprised at how fluffy it came out myself Kristina – especially without oil!

        Reply
    15. Paige @ Your Trainer Paige on August 20, 2015 5:34 pm

      I absolutely love making mug muffins! This one looks delish – I bet the chocolate coconut milk lends a yummy flavor.

      Reply
      • Alisa Fleming on August 21, 2015 9:19 am

        It really does 🙂

        Reply
    16. Erin @ The Almond Eater on August 20, 2015 3:11 pm

      Can you ever go wrong with a mug cake? No, no you can’t. Though I personally use the microwave, I like that you provided an oven version as well for readers who don’t 🙂

      Reply
      • Alisa Fleming on August 21, 2015 9:20 am

        Yes, the microwave version was equally as good in taste and texture, so it’s totally a preference (or necessity) thing!

        Reply
    17. sea on August 20, 2015 12:58 pm

      Would sorghum flour work? i don’t do oat flour as a cautious Celiac, even certified GF. 🙂

      -Brenda

      Reply
      • Alisa Fleming on August 20, 2015 1:57 pm

        Hi Sea! Yes, I believe any flour should generally work fine as long as you eat it from the mug – that way it doesn’t matter if it’s a little crumbly 🙂

        Reply

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