I’m so excited to share these amazing Vegan Chocolate Muffins with you today guys. It’s not often I get the opportunity to shoot a recipe with grains. I tend to stay away from them to keep my autoimmune condition happy, Mr B is fine on them and he can’t tolerate eggs or dairy so these muffins were a treat for him. He LOVED them. I hope they make a nice treat for you too.
The secret to soft and moist vegan Muffins
A good tip to mastering the ultimate vegan muffin is to use spelt flour. It’s not gluten free but it does make the best vegan muffins. If you can’t tolerate gluten then use a mix of gluten free flours, like oat, buckwheat and rice rather than just one. If you’d prefer to try a gluten free vegan muffin, my Gluten Free Vegan Banana Bread Muffins rock!
The second top tip for a good vegan muffin is to use aquafaba (whisked up chickpea water.) Not only does it help the batter hold, without the need for chia or flax which can make muffins a little heavier, it helps with the lightness.
Loosening the mix with Plenish’s almond milk (my favourite because it doesn’t contain any fillers or sweeteners, just almonds, water and salt) helps give them an incredible creaminess.
Egg Free and Dairy Free
Moist and spongy, you’d never know these Vegan Chocolate Muffins were egg free and dairy free! And check out the frosting!!! Can you believe it’s made with coconut yoghurt? Literally three ingredients. Coyo (natural or vanilla), raw cacao and maple syrup.
Mr B can’t get enough, i’ve had to make two batches this week already.
Vegan Chocolate Muffins with Whipped Coconut Yoghurt Frosting
INGREDIENTS
- 3/4 cup spelt flour
- 1 cup buckwheat flour
- 2 tbsp raw cacao
- 1 tsp baking powder
- 1/4 tsp salt
- 2 tbsp maple syrup
- 1/2 cup almond milk (I like Plenish)
- 6 tbsp aquafaba (whisked chickpea water)
- 1/2 tsp vanilla extract or 1 tsp vanilla powder
- 3 tbsp extra virgin coconut oil
Method
- Preheat the oven to 400F / 200C / 180 fan.
- Line a muffin pan with greased muffin liners or use silicone muffin moulds.
- Mix all the dry ingredients together in a bowl.
- Whisk, using an electric whisk, the brine from a carton of chickpeas to make the aquafaba, until light and fluffy. I like to use chickpeas just in water. You’ll need 6 whipped tbsp for this recipe. Discard the rest.
- Add the wet ingredients (coconut oil, almond milk, maple syrup and aquafaba) to the dry and stir to combine.
- Spoon the mix into the muffin cases, about 3/4 of the way to the top, and bake in the oven for about 15 - 18 minutes or until you can insert and remove a toothpick without any crumbs sticking. Allow to cool and remove from the silicone cases.
- Mix all the coconut yoghurt frosting ingredients together in a bowl until fully combined. Spoon into a piping bag and pipe onto the cooled cupcakes.
- Depending on what brand of coconut yogurt you use will vary how thick the frosting is. I like Coyo as it’s quite thick. Thinner coconut yoghurts may require just spooning as opposed to piping. Option to put the frosting in the fridge for 10 minutes to help set before piping if you need to.
