These easy to make delicious Vegan Chocolate Muffins have been developed by request from a Well Nourished Family member. My kids have been very happy with the testing of these. My son even complained when I’d finished testing saying I had to promise I would come back to them.
Perfect for lunchboxes, picnics, parties or any other time that calls for a sweet treat, these are quick to prepare and use all common pantry ingredients.
Health benefits
These vegan muffins are a treat that’s also relatively nutritious, offering fibre from the spelt flour and coconut sugar, which has a lower glycemic index compared to regular sugar. The cacao powder is packed with antioxidants, and the addition of coconut oil provides healthy fats, making these muffins a better alternative to most bakery-style muffins.
Ingredients
The ingredients for this vegan muffin recipe include your choice of plant based milk (almond milk, oat milk, soy milk or cow if you are not vegan), apple cider vinegar, white spelt flour, coconut sugar, cacao powder (or unsweetened cocoa powder), bicarbonate of soda (baking soda), baking powder, melted coconut oil, vanilla extract, and hot water or coffee. The coffee adds a ‘richer’ chocolate flavour profile if making for adults.
How to make these vegan chocolate muffins
Preheat the oven and line a muffin tray with cases. In a jug, mix the milk and apple cider vinegar and set aside. Combine the dry ingredients in a large bowl, then add the oil and vanilla to the milk mixture and pour the wet ingredients over the dry ingredients. Add hot water or coffee and stir or whisk until just combined. Spoon the batter into the muffin pan lined with muffin cases and bake for 15-20 minutes or until a skewer comes out clean. You don’t want to overcook these as they can start to crumble. Have a look at the 15-minute mark, then check again every minute or so until they’re just right.
Serving suggestions and how to store
Enjoy warm from the oven or once cooled. These muffins store well in an airtight container at room temperature for up to 3 days or can be refrigerated for a longer shelf life. They can also be stored in the freezer for up to a month.
Vary these Vegan chocolate muffins to suit your dietary needs
For a gluten-free version, replace the spelt flour with an all-purpose gluten-free flour blend or almond meal mixed with arrowroot or tapioca flour. To make them extra indulgent vegan double chocolate muffins, fold in dairy-free dark chocolate chips or add a square of chocolate on top before baking.
You can also make this into a whole vegan chocolate cake if you prefer. You will need to bake for 5-10 minutes longer or until a skewer inserted in the middle comes out clean.
For more healthy lunchbox recipes, click HERE. Or for more healthy baked sweet treats, click HERE.
Ingredients
- 120 ml milk (of choice) (½ cup)
- 1½ tbsp apple cider vinegar – or any vinegar
- 180 g white spelt flour (1½ cups)
- 120 g coconut sugar (⅔ cup)
- 40 g cacao powder (½ cup)
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- 80 g coconut oil (⅓ cup) melted (or macadamia nut oil)
- 1 tbsp vanilla essence
- 120 ml hot water – or hot coffee for an adult twist
Method
- Preheat the oven to 180°C/350°F (fan-forced) and line a muffin tray with patty cases or baking paper.
- In a small jug, mix the milk and apple cider vinegar and allow to sit while you mix the dry ingredients. If you're using a Thermomix 5 seconds, speed 5.
- In a mixing bowl combine the flour, coconut sugar, cacao powder, bicarb and baking powder. Whisk together until there are no lumpy bits. (I usually just sit a regular mixing bowl on the Thermomix to weigh the dry ingredients).
- Add the oil and vanilla to the milk and mix, then pour over the dry.
- Add the hot water (or hot coffee) and then whisk to just combine. If you're using a Thermomix 10 seconds, speed 3 (scraping the sides).
- Spoon into patty cases or the lined muffin tray.
- Bake for 15-20 minutes or until a skewer inserted comes out clean.
- To avoid crumbling, it’s important not to overcook them. Check at 15 minutes, then continue checking every minute or two until they’re just cooked through.
- Cool on a wire cooling rack.
Tip
- If you’re out of muffin cases you can make your own parchment paper liners. Cut 15cm x 15cm squares of parchment paper. Place the paper over an upside-down cup and create a fold at four corners to create a ‘tulip’ shaped muffin case. Press on the base to create a good crease and then place it into your muffin tin. Repeat until the number of desired muffin cases are created – quick and inexpensive!
Ice them
- THIS chocolate mousse also makes a fabulous chocolate ganache for icing cakes, either just the mousse part or also drizzled with the raspberry sauce.
Variations
Gluten-free
Replace with an all-purpose gluten-free flour or almond meal plus 2 tbs of arrowroot or tapioca flour. If the mixture is stiff (I find this with some GF pre-mix flours) add 30-40ml more hot water.Vegan Chocolate Chip Muffins
Fold in chocolate buttons or pieces (regular or dairy-free if required) or even pop a square of chocolate on top.I hope you love these muffins as much as my family did, let me know in the comments below.
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Yarrow Wade says
Soooooo good! I was halfway through making these when I realised I only had a tiny amount of cacao left, so I used plant based cacao protein powder. They turned out perfectly! A delicious recipe.
Georgia Harding says
Perfect Yarrow, thrilled you enjoyed them and thanks for the 5 stars G x
Koby says
I made this recipe exactly as per instructions but mine had a horrible texture and left a strange taste in the mouth. Not sure what went wrong
Georgia Harding says
Very strange Koby, I’ve had so much positive feedback in the FB group. I wonder if your raising agents have expired as that can cause a strange taste. I have heard that some people are very sensitive to bicarb too and they can taste it. Just grasping at straws, if you think it’s the raising agent, perhaps buy some fresh (store in the freezer to keep it from going off) or even omit the bicarb next time G x
Lyndsay Smith says
Anyone ever swapped out the spelt for almond meal?
Georgia Harding says
I haven’t, but I have seen lots of people in the FB group say they have. I’d also include a few tbsp of arrowroot for a bit more structure G x
Friederike says
Our new go to muffins! Thank you!
Georgia Harding says
So pleased they are a winner G x
Kelly Ponsford says
Just made these but with a chickpea, brown rice, sorghum and chia flour mix (with a little bit of arrowroot). They worked well. I’m considering using this recipe to make a birthday cake and wondering if you think it would hold up? I need an egg-free option.
Thanks!
Georgia Harding says
Hey Kelly, yes I think it will be fine as a birthday cake, it just won’t rise as nicely I don’t think. What I’d do is make 2 cakes and stack them (with a chia jam or ganache in between). This recipe make a cracking ganache
Katrin says
Hi Georgia, will the recipe work for a cake (instead of muffin)?. I need to make a vegan birthday cake and my son liked the flavour of these muffins so would love to turn them into a cake.
Well Nourished Team says
Hi Katrin, you can use this recipe however it won’t rise as nicely as the muffins do. Especially if made in a wide tin.
Jads721 says
Yum. My daughter loves me more when I make these.
Well Nourished Team says
So great to hear 😊
Julie Trenchard says
Delicious Georgia! Kids devoured them.
Well Nourished Team says
So happy to hear you loved them Julie ☺️
Danielle Lehtsalu says
This may be the most delicious bowl I’ve ever licked 😋
Well Nourished Team says
So happy you loved the recipe Danielle! ☺️
Vianca Vella says
These are fantastic! I did these for Christmas as I needed a dairy and egg free option. They were such a hit. They will definitely be on rotation here, Thanks Georgia!
Well Nourished Team says
So happy to hear you loved the recipe Vianca ☺️
Kylie Phillips says
Very yummy muffins!
I’ve made them twice and both times the muffins have collapsed and spilled over the edges so there is a ring of burnt bit. Kids loved them still and we ate them 😁 just wondering what might be causing the collapse? The first time I used organic unsweetened almond milk and almond meal/ arrowroot and water. Second time I used organic unsweetened almond milk and white spelt and water. Thanks
Well Nourished Team says
Hi Kylie, Thank you for your comment that is really strange as I’ve not had that happened before. The only thing I could think of is that the almond milk might not have enough fat so perhaps next time you could try substituting with a canned coconut milk instead and see how that works for you.
Jeni says
Anyone have these muffins crumble to pieces when eating?
Well Nourished Team says
Hi Jeni, the only thing I can think that might cause this is it’s important not to overcook them. As every oven cooks differently, check at 15 minutes, then continue checking every minute or two until they’re just cooked through. Hopefully this does the trick for you.