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.

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!
Like This Recipe?
Leave a comment below or head to our Facebook page where I reply to (almost) all comments, our Instagram page for inspiration, or our Pinterest for saving recipes!
Red Velvet Muffins
Ingredients
- 2 cups All-Purpose Flour - (note 1)
- 4 teaspoons Unsweetened Cocoa Powder
- 2 ½ teaspoons Baking Powder
- ⅔ cup 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
Equipment
Nutrition
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.
Would this work with Green Banana Flour? I also have coconut milk in place of almond milk.
I never baked with this kind of flour before, I am not sure what is the ratio to use it as a swap to all-purpose flour.
According to the Let’s Do Organic brand, you use 25% less green banana flour for one cup of wheat flour. I guess to be on the safe side, I’ll stick to all-purpose flour for this recipe.
Oh that’s interesting, thanks for sharing with me. I don’t find this flour in New Zealand so I can’t try it yet.
Se metto l’impasto in una teglia da plum-cake 9×5 pollici o rotonda da 18 cm? Va comunque bene ?
A 8″ inch cake pan should work well. Baking time will probably be a bit longer.