Vegan Chocolate Muffins

These vegan chocolate muffins are so easy to make using just one bowl, and coming together in 30 minutes! They are soft and rich, full of chocolate flavour and extra chocolate chips. They are vegan, dairy free and can be easily made gluten free.

Course Breakfast, Morning Tea

Cuisine Australian

Prep Time 10

Cook Time 20

Total Time 30

Servings muffins

Calories 214kcal

Author Sally

Ingredients

½ cup canola oil or other light tasting oil
¾ cup brown sugar
1 teaspoon vanilla extract
1 cup strongly brewed coffee cooled
1 ¼ cups plain flour
½ cup cocoa powder
2 teaspoons baking powder
¼ teaspoon salt
1 cup vegan chocolate chips plus extra for topping

Instructions

Preheat the oven to 180°C and line a 12 cup muffin tin with paper liners, and a second one with 3 liners. If you only have 1 pan, you can make these in batches.
In a large mixing bowl, whisk together the canola oil, brown sugar, and vanilla extract. Add in the coffee and mix to combine. Sift in the plain flour, cocoa powder, baking powder and salt directly into the bowl with the wet ingredients, and gently use your whisk to combine.
Add the chocolate chips and stir through gently to mix through.
Add the batter into the prepared baking tin, making sure to fill each only ¾ full. Sprinkle the tops with extra chocolate chips and place the tray in the oven to bake for 20 minutes or until a skewer when inserted comes out clean.
Let the muffins cool in the pan for about 10 minutes before transferring to a wire rack to cool completely for storing, or simply dig in and enjoy while still warm.

Nutrition