Vegan chocolate muffins recipe
Everybody needs a good chocolate muffin recipe and these vegan ones are brilliantly chocolatey, light and fluffy.
See method- Makes 8
- Takes 30 mins
- 266 calories / serving
- Dairy-free
- Vegan
- Vegetarian
Ingredients
- ½ tbsp instant coffee
- 200g plain flour
- 130g light brown sugar
- 2 tsp baking powder
- 40g cocoa powder
- 50ml sunflower oil
- 50g dark dairy-free chocolate, chopped into chunks
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Shop ingredientsEach serving contains
- Energy
- 1115kJ 266.0kcal
- Fat
- 10g
- Saturates
- 3g
- Sugars
- 18g
- Salt
- 0.2g
of the Reference intake
Carbohydrate 37.1gProtein 4.5gFibre 3.5g
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- Heat the oven to gas 4, 180°C, fan 160°C. Line an 8-hole muffin tin with 8 muffin cases. Mix the coffee with 1 tbsp boiling water until dissolved, then set aside to cool completely.
- Stir the flour, sugar, baking powder and cocoa powder together in a medium mixing bowl, the pour in the coffee, sunflower oil and 220ml water and stir until combined with a wooden spoon. Add the chocolate and stir until just incorporated. Spoon into the prepared muffin cases and baked for 20 minutes until they spring back to the touch. Allow to cool completely in the tin.
- Tip: The muffins will keep in an airtight container for up to 48 hours.
- See more Vegan baking recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
