Red Velvet Muffins

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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 Time15

Cook Time30

Total Time45

Servings: muffins

Calories: 252.6kcal

Author: Carine Claudepierre

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)

US Customary - Metric

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.

Equipment

12-Hole Muffin Pan

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.

Nutrition