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
- 250 g Self Raising Flour
- 1 tbsp Ground Chia Seeds (or flax seeds)
- pinch Salt
- 150 g Granulated sugar
- 200 ml Dairy Free, Milk Alternative (Koko, Soya, Hazelnut)
- 1/2 tsp Instant Coffee or Espresso Powder
- 1 tbsp Dairy Free Chocolate Spread
- 50 g Cocoa powder
- 100 ml Vegetable Oil (Sunflower, Canola, Vegetable)
- 100 g Dairy Free Chocolate Chips (Moo Free, Dark chocolate)
- 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!
Pin for Later:
We do love a linky at The Peachicks’ Bakery and here is the ones that I have added my Vegan Chocolate Muffins to!