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.
I 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.
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.
- 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)
- Whisk the flour, flaxseed, cocoa powder, baking powder and salt in a small bowl until no cocoa clumps remain.
- Add the milk beverage, nut or seed butter, maple syrup, and vanilla, and whisk until relatively smooth, but do not over mix.
- 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.
- 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).
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!).
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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.
I’m not sure, but it’s a fairly powerful one. Start with 60 seconds and then go from there.
Hi, would chocolate coconut water work in place of the coconut milk?
Yes, I believe chocolate coconut water should work in place of the coconut milk beverage. It just depends a bit on flavor.
Can this deliciousness be baked? I try to avoid doing anything on the microwave as much as possible.
Hi Dee, see the baked instructions! they’re on here, too.
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.! 🙂
Happy that I can help Dee! We all need some sweet treats 🙂
I meant Chunky Monkey!! LOL!
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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!
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.
I love how simple to make this is, chocolate perfection, yum!
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.
Yes, they have chocolate almond milk and chocolate coconut milk! A few variations even.
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!
Never enough chocolate 🙂
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 …
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 …
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.
Wow this looks healthy and delicious and easy to make. Can’t wait to try it.
I hope you get the chance to enjoy it Linda! Hard not to find the time for a 5 minute recipe 🙂
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 🙂
Once you try one, the ideas won’t stop Sara 🙂
so fluffy! I love the idea of single serve cakes like this, definitely trying soon!
Honestly, I was surprised at how fluffy it came out myself Kristina – especially without oils!
I was actually a bit surprised at how fluffy it came out myself Kristina – especially without oil!
I absolutely love making mug muffins! This one looks delish – I bet the chocolate coconut milk lends a yummy flavor.
It really does 🙂
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 🙂
Yes, the microwave version was equally as good in taste and texture, so it’s totally a preference (or necessity) thing!
Would sorghum flour work? i don’t do oat flour as a cautious Celiac, even certified GF. 🙂
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 🙂