Vegan Chocolate Muffins
Easy vegan chocolate muffins, packed with chocolate chips and cocoa for a deliciously dark and indulgent muffin!
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Dessert
Cuisine: All
Keyword: vegan chocolate muffins
Servings: 8
Calories: 329kcal
Author: Richard Makin
- 190 g plain white flour (aka all purpose flour)
- 150 g granulated sugar
- 45 g cocoa powder
- 1.5 teaspoon bicarbonate of soda (aka baking soda)
- 1 teaspoon baking powder
- ¼ teaspoon fine sea salt
- 165 g silken tofu
- 120 g soy milk (at room temperature)
- 120 g vegetable oil (or any neutral oil)
- 1.5 tablespoon lemon juice
- 1.5 teaspoon vanilla extract
- 1.5 teaspoon psyllium husk powder (or sub for finely ground flax seeds)
- 150 g dark chocolate chips (most chocolate chips over 50% cacao are vegan but check the label if you're unsure)
- 50 g dark chocolate chunks (or just roughly chop a bar of dark vegan chocolate)
Preheat the oven to 170c/338f (fan) and line a muffin tray with 6-8 muffin cases (using 6 will yield larger muffins).
In a medium bowl, sieve together the plain white flour, granulated sugar, cocoa powder, bicarbonate of soda, baking powder and fine sea salt. Mix to combine then set aside.
In the cup of a blender, place the silken tofu, soy milk, vegetable oil, lemon juice, vanilla extract and psyllium husk powder. Blend until very smooth.
Add the blended wet ingredients to the dry ingredients and mix together briefly or until just combined with a spatula. Add the dark chocolate chips and mix again.
Divide the batter between the muffin cases and top with the chocolate chunks. Place in the preheated oven to bake for 20 minutes.
Remove from the oven and allow to cool fully before serving.
Serving: 1grams | Calories: 329kcal | Carbohydrates: 56g | Protein: 7g | Fat: 10g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 309mg | Fiber: 4g | Sugar: 28g