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+ servings
Freshly baked vegan chocolate espresso muffins on a white backdrop
5 from 1 vote
Cook Time25 mins
Prep Time10 mins
Servings6

Ingredients

  • 190 g plain flour
  • 160 g white sugar
  • 50 g cocoa powder
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp egg replacer (Organ was used here)
  • 1/2 cup vegan chocolate chips
  • 70 ml neutral oil (such as vegetable)
  • 1 tbsp apple cider vinegar
  • 90 ml oat milk
  • 1 tsp vanilla essence
  • 100 ml espresso

Instructions

  • Preheat your oven to 180°C.
  • Line a baking tray with muffin liners. If using a muffin tray, lightly coat it with oil to prevent sticking.
  • Begin by creating a homemade buttermilk substitute. In a jug, combine vinegar and oat milk, give it a swirl, and set it aside for 5 minutes.
  • Sift all the dry ingredients into a large bowl, then add the wet ingredients and mix until the batter is smooth and free of lumps. Gently fold in the chocolate chips to incorporate.
  • Spoon the muffin batter into your prepared muffin tins and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove from the oven and sprinkle with a few additional chocolate chips for a delectable finishing touch.
  • Enjoy these scrumptious muffins and savor the delightful flavors!