Red Velvet Muffins (Easy,1-Bowl)

These Red Velvet Muffins are a simple muffin recipe made without eggs or dairy with a soft, tender texture and the classic red color, easy to make in one bowl.

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I love making simple muffins, but nothing comes close to the style of red velvet muffins!

While the whole recipe is just below, don’t miss my swap suggestion, step-by-step pictures, and baking tips further down!

Red Velvet Muffins

These Red Velvet Muffins are a simple muffin recipe made without eggs or dairy with a soft, tender texture and the classic red color, easy to make in one bowl.

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Prep Time: 15 minutes mins

Cook Time: 30 minutes mins

Total Time: 45 minutes mins

Course: Breakfast

Cuisine: American

Servings: 12 muffins

Calories: 252.6 kcal

Author: Carine Claudepierre

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Ingredients

US Customary – Metric

• ▢ 2 cups All-Purpose Flour - (note 1)
• ▢ 4 teaspoons Unsweetened Cocoa Powder
• ▢ 2 ½ teaspoons Baking Powder
• ▢ ⅔ cup Unrefined Sugar - (note 2)
• ▢ ½ teaspoon Salt
• ▢ 1 cups Almond Milk - (note 3)
• ▢ ½ cup Light Olive Oil - (note 4)
• ▢ 2 teaspoons Apple Cider Vinegar - (note 5)
• ▢ 2 teaspoons Vanilla Extract
• ▢ 2 teaspoons Liquid Red Food Coloring - (note 6)
• ▢ ½ cup White Chocolate Chips - (note 7)

Instructions

• Preheat the oven to 350 °F (180 °C). Line two 12-hole muffin trays with muffin paper liners. Slightly spray with oil. Set aside.
• In another large mixing bowl, whisk combine flour, coconut powder, baking powder, sugar, and salt.
• Make a well in the center of the dry ingredients and add all the remaining ingredients: almond milk, olive oil, apple cider vinegar, vanilla, and liquid red food coloring.
• Combine using a rubber spatula to bring all the ingredients together, forming a smooth batter.
• Fold in the dairy-free white chocolate chips, and stir until just combined.
• Divide the batter evenly into the 12 muffin paper liners.
• Bake the muffins on the center rack of your oven for 25-35 minutes at 350 °F (180 °C) until they are golden brown and a pick inserted in the center comes out clean.
• Let them cool down on a rack for 30 minutes completely before eating.

Notes

Note 1: The recipe doesn’t work with all-purpose gluten-free flour, the muffins would come out dense and gummy.

Note 2: You can use any crystal sweetener, including sugar-free erythritol or coconut sugar.

Note 3: Any plant-based milk works, like oat milk or soy milk for a boost of protein, all work in this recipe.

Note 4: You can try any low-flavor oil like canola oil. 

Note 5: You can also use lemon juice or white vinegar.

Note 6: You can use liquid food coloring or paste, both work in the same amount. You can use 1 tablespoon of beetroot powder or pitaya powder as a natural option but the red color is not as vibrant.

Note 7: I use dairy-free white chocolate chips, but you can also skip this ingredient and make plain red velvet muffins. If you do, I recommend increasing the sugar to 1 cup.

Storage: Store them in an airtight container in the fridge for up to 4 days or freeze them for up to 3 months in Ziploc bags or a box. Thaw at room temperature the day before.

Equipment

12-Hole Muffin Pan

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Nutrition

Serving: 1muffin | Calories: 252.6kcal | Carbohydrates: 38.1g | Protein: 3.3g | Fat: 9.9g | Saturated Fat: 1.3g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 6.8g | Sodium: 131.9mg | Potassium: 38.2mg | Fiber: 1.3g | Sugar: 18.4g | Vitamin A: 9.9IU | Vitamin C: 0.5mg | Calcium: 38.7mg | Iron: 0.3mg | Magnesium: 7.6mg | Phosphorus: 27.5mg | Zinc: 0.2mg

Ingredients and Substitutions

You only need a handful of simple ingredients for this recipe. Here’s how to pick them.

• All-Purpose Flour – This provides the structure for the muffins. Gluten-free all-purpose flour does not work in this recipe. Don’t swap it for coconut flour or almond flour, it wouldn’t work either.
• Unsweetened Cocoa Powder – This adds a subtle chocolate flavor and the characteristic red velvet color.
• Baking Powder – This helps the muffins rise and become light and fluffy.
• Sugar – This sweetens the muffins. Any crystal sweetener, including erythritol or coconut sugar, also works.
• Almond Milk – This adds moisture and richness to the muffins. Oat milk or soy milk also work.
• Light Olive Oil – This contributes to the moistness of the muffins. Canola oil also works.
• Apple Cider Vinegar – This reacts with the baking powder to create a soft and tender crumb. Lemon juice or white vinegar also work.
• Vanilla Extract – This adds a warm, sweet flavor that complements the other ingredients.
• Liquid Red Food Coloring – This provides the signature red color. Paste food coloring, beetroot powder, or pitaya powder also work.
• White Chocolate Chips – These add a sweet, creamy contrast to the red velvet flavor. If you them, increase the sugar to 1 cup.

How to Make Red Velvet Muffins

This recipe is super easy to whip up, here’s how in pictures.

Combine the dry ingredients in a mixing bowl.

Pour and incorporate all the liquid ingredients.

Add the dairy-free white chocolate chips and transfer the batter to a muffin pan.

Bake the red velvet muffins for 25-35 minutes at 350 °F (180 °C).

Carine’s Baking Tips

Let me share a few more tips for perfect muffins (or cupcakes, you can choose!).

• Cupcake Conversion – Skip the chocolate chips and top with my dairy-free frosting to create red velvet cupcakes.
• Sugar Alternatives – Use coconut sugar or unrefined cane sugar for a refined sugar-free option.
• Natural Coloring – You can use beetroot or pitaya powder for a natural red hue, though it may not be as vibrant.
• Cooling Time – Allow the muffins to cool completely on a wire rack before serving to ensure they are firm.
• Ingredient Temperature – Use room-temperature almond milk and olive oil for better batter consistency.
• Center Rack Baking – Bake the muffins on the center rack of the oven for even heat distribution.

More Muffin Recipes

Coconut Muffins

Easy Vanilla Muffins

Chocolate Muffins

Mixed Berry Muffins