• 2 cups (8.5 ounces) flour
  • 1/4 cup (1 ounce) 100% cocoa
  • 1 Tbsp baking powder
  • 1/2 tsp coarse sea salt
  • 3 large eggs, at room temperature
  • 1 (8 ounces) cup sugar
  • 1/2 cup J. Olive Co. extra virgin olive oil
  • 1 tsp vanilla extract
  • 1/2 cup whole milk or almond milk


  1. Preheat oven to 350ºF. Line one 12 cup muffin tin and one 6 cup muffin tin with paper liners; set aside. Whisk flour, cocoa, baking powder and salt in a bowl; set aside.
  2. In a separate bowl, whisk eggs, sugar and olive oil, until thick and well-mixed.
  3. Whisk in the vanilla extract.
  4. Add the flour mixture and pour in the milk, stirring well with a wooden spoon until combined.
  5. Spoon batter into prepared muffin cups, filling 2/3 of the way.
  6. Bake for 18 to 20 minutes, until center springs back when gently touched or a metal skewer inserted, comes out clean.
*Recipe from