Vegan double chocolate mini muffins are a sweet treat that will become a family favorite! Perfect for packing in lunches!
How’s everyone doing with the time change? Â We’re doing okay, although Baby Bee seems to have dropped a nap, and is now down to just one very long nap at about noon. Â It’s taking a few days to adjust…and a bit more chocolate has been necessary.
I realized that I didn’t have a chocolate muffin recipe, so I played around a little and came up with these vegan double chocolate mini muffins.
I added some almond meal for a little extra nutrition, and of course these are egg free, but they don’t taste that way. If you can’t do almond meal, go ahead and add a little more oat flour.
These double chocolate mini muffins are so decadent, no one would ever guess they are vegan. That’s my goal with vegan treats…it’s fine with me that we don’t eat dairy or eggs, but I don’t want our treats to taste like they are lacking anything. If we are eating dessert, I want it to be a treat…if it can be healthier, that’s great, but I still want it to taste awesome.
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Double Chocolate Mini Muffins - Vegan.
These sweet double chocolate mini muffins are gluten free and vegan.
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 24
Calories 96 kcal
Ingredients
- 1/2 cup vegan buttery spread
- 2 Tablespoons ground flax seed
- 6 Tablespoons water
- 1/2 cup sugar
- 2 teaspoons vanilla extract
- 1/3 cup cocoa powder
- 1 cup oat flour regular flour or gluten free flour would work
- 1/2 cup almond meal or use more oat flour, or ground pumpkin seeds
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 2-3 Tablespoons water
- 1/3 cup dairy free chocolate chips
Instructions
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Preheat oven to 350 degrees. Line a mini muffin tin with paper liners.
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Mix ground flax seed and water and let sit until it gels up.
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Mix butter, flax eggs, sugar and vanilla. Add dry ingredients, mix.
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Add water as needed and stir until batter reaches a good, thickish muffin consistency.
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Mix in chocolate chips and scoop batter into lined mini muffin tins.
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Bake at 350 for 12 minutes.
Recipe Notes
You can make your own oat flour, or purchase it.Â
Nutrition Facts
Double Chocolate Mini Muffins - Vegan.
Amount Per Serving
Calories 96
Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Sodium 68mg3%
Potassium 41mg1%
Carbohydrates 10g3%
Fiber 1g4%
Sugar 5g6%
Protein 1g2%
Vitamin A 185IU4%
Calcium 14mg1%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.
These vegan and gluten free double chocolate mini muffins are:
- perfectly sized for lunchboxes
- a great treat to make on the weekend
- dairy free, egg free, and allergy friendly
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Enjoy!
Awesome and so chocolatey!
Hi! Can I use coconut oil instead of 1/2 cup vegan buttery spread?
Thanks!
They might be fine, or they might be a little oily. You could reduce the amount of oil slightly and see how it goes!
These look so good! What can I sub the almond flour for? I’m allergic to almonds but for some reason I can still have cashews! Would that work?
Cashew flour would work, or even just some gluten free flour or wheat flour if you don’t need to be gluten free.
Ok, thank you! I’ll go with the gluten-free flour.
This looks so good, I love anything chocolate, I love these esp because they are vegan! Thanks for linking up at Heavenly Treats Sunday! This delish recipe is being featured tomorrow at the Link Party! make sure to come over and get your featured button!
You had me at double chocolate!! They look delicious! Thanks for sharing with us this week!
Take care,
Trish
These look great! I am pinning this. Come by and say hi at my blog sometime! http://www.linleyhouse.com
-Sarah
Oooh those look SO moist and tasty! I bet I could eat a whole batch alllllll by myself. :)
Yum! Anything chocolate has to be good. :-)
I’m finding the time change hard in the mornings – it’s so dark and it makes it really hard to get out of bed!