Vegan Chocolate Muffins

vegan chocolate muffins

‘I use linseed as an egg replacement for these very chocolaty and moist muffins.  If you are looking for a diabetic friendly alternative use stevia instead of sugar. What I like about these muffins is that they really rise’

For the muffins you will need:

250g self raising flour [for a gluten free recipe use gluten free self raising flour]
1 teaspoon bicarbonate of soda
75g cocoa powder
a pinch of coffee powder
a pinch of cinnamon
a pinch of salt
250g soft brown sugar
300ml hot water [not boiling]
3 tablespoons linseed
1 tablespoon vinegar
50g coconut oil
30g coconut pulp

Preheat oven to 160C.
Prepare a muffin tin by lining it with muffin cases. [Optional: On tv, I sprayed the muffin cases with Butter Flavour Fry Light Cooking Spray which is vegan for those who miss a buttery taste!]
Sieve twice the self raising flour, bicarbonate, cinnamon.
Add the salt and mix.
Place the water, linseed, coconut pulp, coconut oil, vinegar, brown sugar and coffee in a liquidizer and turn on until the linseeds are broken up and the mixture appears consistent.
Use a large metal spoon to fold in the liquid ingredients into the dry ingredients.
Use a spoon to fill the muffin cases and place in the oven to bake for 20 to 25 minutes.
Allow to cool and top with the icing or serve as they are.

vegan chocolate muffins 3.jpg During the tv programme today I used a bar of lactose free milk chocolate but if you want vegan icing use dark chocolate.

For the icing [optional], you will need:
75ml water
50g coconut pulp
50g soft brown sugar
a pinch of coffee powder
a pinch of cinnamon powder
a pinch of salt
2 tablespoons cocoa powder
150g chocolate

12 fresh cherries [optional]
Cocoa Nibs to sprinkle on top [optional]

Place all the ingredients in a saucepan on low heat. As soon as it start to boil, remove from the heat. Keep stirring until you have a smooth, glossy consistency. Allow the muffins to cool completely before pouring the icing on top of them.
Sprinkle some cocoa nibs and decorate with a fresh cherry.
Chocolate vegan muffins.jpg

Trade Enquiries:
Cocoa nibs, cocoa powder, spices, brown sugar, linseed, bicarbonate of soda, self raising flour by Good Earth
Valor Chocolates, Govinda Stevia, Govinda Coconut Oil, Govinda Coconut Pulp by J Calleja
Fry Light Cooking Spray Butter Flavour by Rimus Trading
Fresh Fruit by Big Fres Mosta

Photography by CJ Baldacchino during a live tv show.

Comments

13 comments on “Vegan Chocolate Muffins”
  1. Super decedent. Love it! (:

    1. Yes we loved them too 🙂 thank you 🙂

  2. chefkreso says:

    I’m definately sharing this recipe with my vegan friends 😀

    1. Thank you, I hope they like them as much as we have 🙂

  3. Gorgeous recipe, thank you very very much! I didn’t have coconut pulp, so I used an apple instead, stevia instead of sugar and b.p. since I didn’t have self-raising flour.

    1. So glad to hear you had a good result 🙂 thank you

  4. looks great! have you made it more than once?

    1. thank you. yes of course all my recipes are tried and tested and the recipes that are blogged including the photos have also been prepared during a live tv show in real time, very often with the audience’s participation via live phone ins. I also made a cake last year with the same recipe

  5. areadingcat says:

    this looks amazing! will definitely have to try it!! thanks for sharing 🙂 xx

    1. thank you, hope you liked them as much as we did 🙂

  6. Alex Olander says:

    Very nice blog! Exciting vegan chocolate! Following and thanks for sharing 🙂

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