Delicious Vegan Chocolate Muffins Recipe UK
Rated 5.0 stars by 1 users
Category
Vegan
Servings
12
Prep Time
10 minutes
Cook Time
20 minutes
Calories
220
If you enjoy chocolate muffins but want a vegan version, these chocolate muffins are a perfect pick.
They use Whitakers Dark Chocolate for a deep and moist texture without any animal products.
Eat them as a snack in the afternoon, after a meal, or with brunch.
This recipe is quick to put together with common kitchen staples, and it fits well for those on a plant-based diet.
Give them a go and enjoy the chocolate chunks in each bite.
Ingredients
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200g plain flour
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50g cocoa powder
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150g caster sugar (or coconut sugar for a natural option)
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1 tsp baking powder
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½ tsp baking soda
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¼ tsp salt
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250ml unsweetened almond milk (or oat milk)
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80ml vegetable oil (or melted coconut oil)
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1 tsp apple cider vinegar (or lemon juice)
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1 tsp vanilla extract
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100g Whitakers Dark Chocolate, chopped into chunks
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Optional: 50g dark chocolate chips or extra chunks for topping
Directions
Prep the oven
Preheat oven to 180°C (160°C fan) / 350°F.
Line a muffin tin with 12 muffin cases.
Mix the dry ingredients
In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Mix the wet ingredients
In another bowl, whisk the almond milk, oil, apple cider vinegar, and vanilla extract until combined.
Combine
Pour the wet mixture into the dry and stir gently until just combined (do not overmix).
Fold in the chopped Whitakers Dark Chocolate.
Fill & bake
Divide the batter evenly between the 12 muffin cases.
Sprinkle extra chocolate chunks on top if desired.
Bake for 18–20 minutes, until a skewer comes out with just a few moist crumbs.
Cool & enjoy
Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack.
Recipe Notes
If you have any questions about how to make this recipe, please post a comment below and we will get back to you.
Servings: The recipe typically yields 12 delicious portions of plant-based chocolate muffins for vegans.
Calories per serving: 220 calories.
Remember: Please tag #whitakerschocolates with photos of your homemade Vegan Chocolate Muffins.
Serving Suggestions
- Eat them warm when the chocolate chunks remain soft.
- Dust with icing sugar to make them look nice.
- Serve with fresh berries to add a fruit taste.
- Drizzle with melted Whitakers Dark Chocolate for more richness.
- Pair with a cup of tea or coffee for an afternoon snack.
- Add to a brunch table next to fruit salad and plant-based yoghurt.
- Use as a base for ice cream sandwiches with vegan ice cream.
- Top with nut butter and banana slices for a quick breakfast.
- Pack in lunch boxes for school or work treats.
- Serve at parties with a selection of toppings like coconut flakes or chopped nuts.
- Warm up and crumble over porridge for extra texture.
- Mix into a trail mix with dried fruits and seeds.
- Use in a trifle layered with custard and berries.
- Grill halves and spread with jam for a warm dessert.
- Freeze and thaw for on-the-go snacks.
How to Store Your Homemade
Keep the muffins in an airtight container at room temperature for up to three days.
Freeze them for up to two months. Defrost at room temperature and heat a little before you eat them.
Nutritional Information for This Recipe
| Nutrient | Amount per muffin |
|---|---|
| Calories | ~220 kcal |
| Fat | 10g |
| Carbohydrates | 30g |
| Sugars | 16g |
| Protein | 3g |
Values are approximate and may vary depending on ingredients used.
A Brief History of Veganism
Veganism has old roots in places like ancient India and the Mediterranean.
Around 500 BC, Pythagoras in Greece spoke of not eating animals and saw benefits in plant foods.
In India, Jainism and Buddhism also pushed for non-violence to animals, which meant no meat or animal items.
The modern movement started in the UK. In 1944, Donald Watson created the word "vegan" from "vegetarian" and set up the Vegan Society to avoid all animal use in food, clothes and other areas.
At first, the focus was on animal rights, but now it covers health and the planet too.
Some Simple Tips for Better Results
- Measure ingredients with care to keep the balance right.
- Bring wet items like milk and oil to room temperature before you mix.
- Stir the batter just until the dry parts get wet to avoid tough muffins.
- Chop the chocolate into even pieces so it spreads well.
- Test doneness with a skewer that comes out with a few moist crumbs.
- Let the muffins cool in the tin for five minutes to set the shape.
- Try coconut sugar instead of caster sugar for a milder sweet taste.
- Add a pinch more salt if the chocolate tastes too bitter.
