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Home » Desserts » Coconut Milk Chocolate Mini Muffins (Vegan).

Coconut Milk Chocolate Mini Muffins (Vegan).

Aug 13, 2023 by Kelly Roenicke · 17 Comments

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Super moist and chocolatey mini muffins made with coconut milk! These are so tasty and snackable!

These vegan coconut milk chocolate mini muffins are tender, light, and delicious. These are great for packing in lunch boxes or enjoying as an after school snack.

chocolate mini muffins on a plate

Sometimes you just want a small treat, and that’s the perfect time to make a batch of these chocolate mini muffins! These are the perfect snackable size for kids or adults.

This recipe is so simple, but the results are extra delicious. These chocolate muffins have a wonderful, fudgy flavor, and the perfect moist texture. I love these with a cup of tea or dairy free hot chocolate.

If you’re searching for easy, nut free desserts to make for your children’s lunches, these are just the thing! You could even make a double batch and freeze them. That way you have some stashed in the freezer and can just grab a few as needed.

For other small dessert options, try these chocolate chip cookie mini muffins or these strawberry oatmeal cookie dough bites.

Jump to:
  • Ingredient Notes
  • Substitutions
  • Step by Step Instructions
  • Storage
  • More Muffin Recipes
  • Recipe
dairy free chocolate mini muffins on a white plate

Ingredient Notes

  • Flour – I used spelt flour to make these, and it works well. Either whole spelt flour or white spelt flour is a good choice for this recipe.
  • Vegan Buttery Spread – We like Earth Balance Soy Free Vegan Buttery Spread. You can probably use any brand of vegan butter that works for your dietary needs.
  • Cocoa Powder – We like Hershey’s Unsweetened Cocoa Powder, but if you have a different brand you prefer, that should work just as well.
  • Yogurt – Non-dairy yogurt adds moisture to this recipe. You can use any type of vanilla yogurt that you like – coconut milk, soy milk, or any other plant milk yogurt should work just fine.

Substitutions

  • If you don’t want to use spelt flour, you can use all-purpose flour or whole wheat flour.
  • If you can’t find a brand of yogurt that works for your particular dietary needs, go ahead and try unsweetened applesauce. That should work very well.
  • Coconut oil or organic canola oil can be substituted for the melted vegan buttery spread.

Step by Step Instructions

  1. Place the dry ingredients in a bowl and whisk together.
flour and cocoa powder in a bowl
  1. Add the wet ingredients and stir with a spoon.
chocolate muffin batter
  1. Line a muffin tin with liners, or grease it with vegan buttery spread. Spoon the batter into the prepared pan. Sprinkle a little sugar on top of each muffin.
vegan chocolate mini muffins before baking
  1. Bake at 350 degrees F for about 12-15 minutes.
vegan chocolate mini muffins after baking
  1. Let the muffins cool in the pan for about 15 minutes before removing them.
plate of chocolate muffins

Storage

Store these in an airtight container for up to 4 days.

You can also freeze these – store in a freezer bag or freezer safe container for up to 3 months.

👩🏻‍🍳 Are you ready to learn more about gluten free and vegan baking? Join my community today and get emails with delicious recipes that really work!

More Muffin Recipes

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    Dairy Free Pumpkin Spice Muffins.
  • fluffy vegan strawberry muffins
    Vegan Whole Grain Strawberry Muffins.
  • glazed vegan carrot cake muffins
    Fluffy Vegan Carrot Muffins.
  • moist chocolate zucchini muffins
    Vegan Chocolate Zucchini Muffins.

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Recipe

easy chocolate mini muffins

Coconut Milk Chocolate Mini Muffins (Vegan).

Kelly Roenicke
This vegan recipe for chocolate mini muffins is simple to make and the result is delicious! These are moist and so chocolatey!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 7 minutes mins
Cook Time 15 minutes mins
Total Time 22 minutes mins
Course Dessert
Cuisine Dairy Free, vegan.
Servings 20
Calories 71 kcal

Ingredients
  

  • 1 cup whole spelt flour whole wheat flour would also work
  • ½ cup organic cane sugar
  • ⅓ cup unsweetened cocoa powder
  • 1½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup unsweetened coconut milk or a different non-dairy milk
  • 1 teaspoon white vinegar
  • ½ teaspoon vanilla extract
  • ¼ cup non-dairy vanilla yogurt or unsweetened applesauce
  • ¼ cup vegan buttery spread melted
  • 1 ½ Tablespoons organic cane sugar for sprinkling on top
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Instructions
 

  • Preheat oven to 350 degrees F. Line two mini muffin tins with paper liners. You will need about 20 liners. Put the 1 ½ tablespoons of granulated sugar in a small bowl and set aside.
  • In a large bowl, combine the spelt flour, sugar, cocoa powder, baking powder, and salt. Whisk with a fork to combine.
  • Add the melted buttery spread, yogurt, coconut milk, vanilla extract, and vinegar.
  • Mix together with a spoon.
  • Drop spoonfuls of batter into the mini muffin cups. The batter should come up to the top of the paper liner. Sprinkle a little sugar on top of each muffin.
  • Bake at 350 degrees F for about 12-15 minutes. The top of the muffin should spring back when pressed.
  • Let the muffins cool for about 15 minutes before removing them from the pan.

Notes

Nutrition facts are for one mini muffin.
Store leftover muffins in an airtight container. They should stay fresh for about 4 days.
You can freeze these – store in a freezer bag or freezer safe container for up to 3 months.

Nutrition

Calories: 71kcalCarbohydrates: 11gProtein: 1gFat: 2gSodium: 51mgPotassium: 59mgFiber: 1gSugar: 6gVitamin A: 120IUVitamin C: 0.4mgCalcium: 26mgIron: 0.5mg
Keyword moist
Tried this recipe?Leave a comment below and tag @prettybeeblog on instagram!

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Filed Under: Dairy Free, Desserts, food, Nut Free, Sweets, Vegan Tagged With: Dairy Free, Egg Free, Fish Free, Garlic Free, Legume Free, Nightshade Free, Onion Free, Peanut Free, Shellfish Free, Soy Free, Tree Nut Free

  • Author
  • Recent Posts
Kelly Roenicke
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
Kelly Roenicke
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Reader Interactions

Comments

  1. Valerie

    February 13, 2020 at 3:23 pm

    5 stars
    Our family enjoys this recipe so much that it’s the only allergen free chocolate muffin we make. Tomorrow one of my children is bringing a batch of heart-shaped ones for her whole class for Valentine’s day.

    Reply
  2. Katie

    January 20, 2020 at 8:00 am

    5 stars
    Delicious recipe!

    Reply
  3. Chantel

    January 17, 2018 at 3:24 am

    Hey, would I be able to use gluten free flour to make these? Thank you!

    Reply
    • Kelly Roenicke

      January 19, 2018 at 12:12 pm

      Yes, that should work!

      Reply
  4. Tara

    July 30, 2014 at 9:30 am

    What if I don’t have cultured coconut milk.. do you think I could just use a full cup of coconut milk?

    Reply
  5. Meg

    March 04, 2014 at 2:43 pm

    These look fantastic! Sometimes you just really need that hit of chocolate. It’s a must.

    Reply
  6. Janelle

    February 28, 2014 at 12:18 pm

    These look amazing! If we weren’t snowed in without any spelt flour in the pantry, I’d definitely make these in a heartbeat.

    Reply
    • Kelly

      February 28, 2014 at 10:39 pm

      Thanks Janelle! And sorry you are snowed in! Yuck. I have just about had it with snow this winter!

      Reply
  7. Chelsea @chelseasmessyapron

    February 24, 2014 at 10:11 pm

    These look so great Kelly! I love chocolate muffins – especially since you’ve made these healthy!! pinned :)

    Reply
    • Kelly

      February 25, 2014 at 9:51 pm

      Thanks for pinning, Chelsea! :)

      Reply
  8. Sarah@WholeAndHeavenlyOven

    February 24, 2014 at 5:36 pm

    Love these muffins! I’ll take 10, please. ;)

    Reply
    • Kelly

      February 25, 2014 at 9:52 pm

      Thanks, Sarah! :)

      Reply
  9. Natalie @ Tastes Lovely

    February 24, 2014 at 11:55 am

    These sound so good! And healthy too. So it would be ok if I had 3 of these, right? *wink*

    Reply
    • Kelly

      February 25, 2014 at 9:56 pm

      Totally fine! That’s what I did! ;)

      Reply
  10. Kelly at View Along the Way

    February 22, 2014 at 4:54 pm

    Those look SO GOOD RIGHT NOW. You have no idea. :)

    Reply
    • Kelly @ The Pretty Bee: Cooking + Creating

      February 22, 2014 at 9:39 pm

      Thank you, Kelly! :)

      Reply

Trackbacks

  1. 100 Fast Dairy-Free Recipes with 6 Contest Winners - Go Dairy Free says:
    March 3, 2014 at 2:50 pm

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Super moist and chocolatey mini muffins made with coconut milk! These are so tasty and snackable!
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Hi! I’m Kelly, and I believe that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.

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Super moist and chocolatey mini muffins made with coconut milk! These are so tasty and snackable!

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