Chocolate & olive oil muffins

Forget about a vegan, alcohol-free and restrictive January. Life is to be enjoyed and that means you should eat a little bit of everything in moderation, including chocolate. These muffins are fluffy, rich, fool-proof and won’t make you feel too guilty. They are made with olive oil and we all know how good olive oil is for you. The liquid gold that comes from squeezing the life out of those round green fruits makes you glow inside and out.

Jokes aside, olive oil is a great swap-out in baking for those who can’t eat butter. It makes fluffy and moist chocolate cakes, and it’s quicker to bake with it as you don’t need to cream butter and sugar. The oil’s flavour is only subtle once baked, but I always use a mild olive oil (not extra-virgin) for baking as it has a more neutral flavour.


Ingredients (makes 6-7 muffins)
100g self-raising flour (I use Dove’s gluten-free, self-raising flour)
120g light brown sugar
100ml olive oil
30g cocoa powder
60g organic chocolate, chopped
2 large organic eggs

1. Preheat the oven to 180°/350°F. Line a muffin tray with 7 paper muffin cases.
2. Whisk the olive oil, sugar and eggs in a large bowl, until pale. Don’t forget to scrape the sides. Add the cocoa powder and whisk low-speed.
3. Fold in the flour until well combined.
4. Fill the muffin cases two thirds full and bake in the middle of the oven for 10-15 minutes until cooked through and springy to the touch. Transfer to a cooling rack.

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