Essential Allergy Friendly Recipes: Vegan Chocolate Muffins
Who doesn’t love a good chocolate muffin, they are an easy to grab breakfast or mid-afternoon chocolate hit. But why settled for those dry, crumbly ones off the shelf, when you can so easily make your own! So here it is – The Essential Vegan Chocolate Muffins recipe from @Peachicksbakery! Soft, dark and gooey as well as dairyfree, eggfree, soyfree and vegan friendly (for all of you taking part in Veganuary!) What more do you need?!
The most difficult thing about this recipe is resisting the urge to eat the muffin mix before it goes in the oven! Vegan, dairyfree chocolate spread is fairly easy to get hold of. You can make your own with hazelnuts like this great recipe from the Minimalist Baker. Or for a nutfree version, try this yummy version from Emma over at the Freefrom Farmhouse!
This is a basic muffin recipe that you can take and tinker with to make an infinite number of different flavours. It is fitting then that this is the first in a new series I have planned for The Peachicks’ Bakery called Essential Allergy Friendly Recipes – all the essential recipes you will need in your dairy/eggfree kitchen! You can make a fruit & nut muffin by adding dried fruit & hazelnut. Triple chocolate muffins by using different types of chocolate chunks. If you like Chocolate Oranges, you can also swap the chocolate spread Sweet Freedom Orange Spice Choc Shot. I quite fancy trying a rocky road muffin with marshmallows, biscuit chunks and chocolate chips!
Chocolate muffins freeze really well. I like to keep a stash of mini versions of these in the freezer for Peachick Packed lunches. Not the healthiest option BUT every now and again as part of a balanced lunchbox they are ok. Saying I like to keep a stash in the freezer makes me sound very organised… I have to admit I am not really but it is my 2017 resolution to be more so. I am trying to remember to put the bread machine on overnight, the slow cooker on before I leave for work and make sure I get some lunch prep done on a Sunday. I’ll let you know how long it lasts!!
Also on the homefront, you may remember me deciding to go into hibernation for a few months. You may have noticed it hasn’t lasted very long but it was definitely much needed! We had a fab Christmas as a family and are looking forward to 2017! As for The Bakery, we have made a few changes to the house, we now have NO TOYS in our lounge and I am just about to go and convert the Peachicks’ old cot into a dedicated blogging/photography space in the conservatory! Also looking forward to my birthday next week, although I am in a quandry as to whether to go out for dinner as a family OR have date night with hubby!
Essential Allergy Friendly Recipe: Vegan Chocolate Muffins
Essential Allergy Recipes - Vegan Chocolate Muffins
Ingredients
- 250 g Self Raising Flour
- 1 tbsp Ground chia seeds
- pinch of Salt
- 150 g Granulated sugar
- 200 ml Dairyfree Milk (Koko, Soya, Hazelnut)
- 1/2 tsp Instant Coffee Granules
- 1 tbsp Dairyfree Chocolate Spread
- 50 g Unsweetened Cocoa Powder
- 100 ml Vegetable or sunflower oil
- 100 g Vegan Chocolate Chunks (Moo Free, Dark chocolate)
Instructions
- Preheat the oven to 170C. Line a muffin tin with cupcake cases! This recipe will make 14 large muffins - or if the Peachicks are helping - 12 muffins and 3 chocolate covered little people!
- Sieve the flour into a large mixing bowl. Stir in the ground chia seeds, salt, sugar and chocolate chunks.
- Pour the dairyfree milk, instant coffee, chocolate spread and cocoa powder into a small saucepan. Heat gently until the chocolate spread melts and stir in the oil.
- Allow the mixture to cool for a minute or two before pouring into a well in the middle of the dry ingredients. Stir gently until just combined and split between the muffin cases.
- Bake for 18-20mins. Slightly less for more gooey and slightly more for cooked all the way through!
Notes
Pin for Later:
Linky Love:
We do love a linky at The Peachicks’ Bakery and here is the ones that I have added my Vegan Chocolate Muffins to!
These look delicious! xx
Thank you! They are a firm Peachick favourite! x
These look lovely – so glad your hibernation wasn’t for too long! Happy birthday for next week!! I have had that dilemma on my birthday – my solution is to go out for lunch with hubby (who always now takes my birthday off) and have a pizza and film evening with the whole family. It’s sort of become a tradition now. Eb x
Thank you! I just couldn’t leave the website alone but the break over December was definitely needed! Looking forward to my birthday now although still no idea what it is we are going to do – hopefully next weekend though we will be sorting out a space in the conservatory for me to use as a permanent space to set up photos! x
These look delicious, I love the chia seeds and a hint of coffee in them. Great for breakfast:)
I always think coffee is an essential in any breakfast recipe – especially as I can’t get out of bed without one! x
Yum yum yum! These sound delicious! My kids would be thrilled if I made these for them.
Thanks Mandy! These are a definite Peachick favourite – although I do try to use decaf coffee if I am making a batch for their lunchboxes as the Peachicks definitely don’t need anymore energy! LOL!
They look gorgeous – I love a good muffin and am always on the lookout for new recipes! Good luck with your new tidy lounge – I can’t imagine it would last long if I tried to implement that!
Thanks, there is something really comforting about a good muffin either for breakfast with coffee or mid afternoon! Nope the tidy lounge lasted all of a couple of hours – although there is still no toys in it which I will take as a win! LOL!
Ooo these look lovely! You had me with the chocolate!
LOL! Not that I guess anyone really needs anymore chocolate after christmas but these aren’t really very sweet. I have made them without the sugar too which is really nice! x
Ooooh yummy! These cupcakes look delicious. I have added them to my BritMums vegan baking list for my next round up. Thank you for sharing with #CookBlogShare x
Thank you they were good! Ooh thank you! Let me know when its posted and I will share it around! x
I’m looking forward to your new baking series Midge, especialy given how great these chocolate muffins look! And so easy to make too! It’s lovely to have you back after your hibernation, and I hope you had a lovely birthday too what every you decided to do 🙂
Angela x
Thank you! I am planning on doing a Vanilla Victoria Sponge later on today for my birthday in the week!
Oh my that muffin does look good. I cannot remember the last time i had a choc muffin.
You really can’t beat a decent chocolate muffin can you! Definitely better than those dry things you get some places! x
Yes, yes, yes! I need this recipe. I’ve just bought chia seeds this week and Mel at Le Coin de Mel has posted on how to turn a chia seed into an egg (the Orgran egg replacer just wasn’t working well for me especially in cupcakes) trouble is I bought milled seeds and I now understand that grinding your own is better? Is that what you do? and last Q (I promise) where do you buy them at a reasonable price so that I don’t have to remortgage the house on my way to the shops! 🙂
I don’t think in cakes it matters that much… I grind a batch and keep them in a jam jar! Works ok for me! Saintsbury’s have just started selling them cheap x
Also just posted a Victoria sponge cake recipe! All the Vegan cakes on here use ground seeds that I mix into the flour rather than making a flax egg xxx
Your vegan muffins look absolutely delicious. I love the fact you have combined traditional chocolate muffins with the kick of coffee granules: always a winner in my books! Thanks for joining in with #FreeFromFridays.
Thank you! I’d add coffee to everything if I could! Its always in everything chocolate flavoured around here as it just brings out the flavour really well. Its fab in chilli too! x