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.