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Dark Chocolate Vegan Muffins – A delicious chocolate muffin recipe that is sugar-free and vegan. The perfect breakfast, dessert or snack for anyone.
A VEGAN CHOCOLATE MUFFIN RECIPE
A delicious and decadent muffin recipe that no one will know is vegan! And these moist chocolate muffins are made with a few pantry-staple ingredients that are easy to find.
These muffins have a moist, fluffy texture with a rich, deep flavor. This muffin recipe is quick and easy to make and only requires one bowl for preparation. These yummy muffins are even better when served with extra choc chips on top of them.
I’m clearly feeling a little chocolatey this week… hence the Dark Chocolate Vegan Muffins and the Chocolate Hazelnut Chia Pudding. I think it must be because I am trying my best to eat healthily, and after a long holiday of gorging down on cakes and chocolates, one does tend to crave chocolates A LOT!!!
So here I am again, trying to find alternative and healthier ways of consuming chocolate! I’m not complaining! Both these dishes are darn delicious (that sort of rhymed).
STORING DARK CHOCOLATE VEGAN MUFFINS
These vegan muffins are best enjoyed fresh, but you can store the muffins in an airtight container at room temperature for up to 3 days. Alternatively, you can store the chocolate muffins in the fridge. If stored in the fridge, they can last up to 1 week.
CAN YOU FREEZE CHOCOLATE MUFFINS?
To freeze these muffins, allow them to cool completely. Then place the muffins in a freezer bag and remove as much air as possible. They freeze well for up to 3 months. To thaw the muffins, remove them from the freezer and allow them to reach room temperature. This should take about 1-2 hours.
I hope you love this recipe for Dark Chocolate Vegan Muffins. And follow me on Instagram or Facebook for even more food and drink inspiration!
Dark Chocolate Vegan Muffins
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
- ¾ Cup Coconut Oil melted
- ¾ Cup Flour
- 2 Flax eggs or normal eggs if not Vegan
- ¾ Cup Coconut Sugar
- 2 teaspoon Vanilla
- 1 ½ teaspoon Baking Powder
- ½ Cup Cocoa
- ¼ Cup Almond Milk
- ½ Cup Dark Chocolate Chips for topping
Preheat oven to 180ºC/350ºF and spray muffin pan with non-stick spray.
Mix together the coconut oil, sugar and flax eggs.
Then add the remaining ingredients (excepts the choc-chips) and mix well.
Scoop the batter into the muffin pan,until ¾ full.
Bake for 20min or until a fork inserted comes out clean.
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