• Charlotte Emily

Vegan Double Chocolate Muffins

Updated: Aug 23

Vegan Double Chocolate Muffins

If chocolate muffins have oats in them, they can technically be eaten for breakfast… right?

These muffins are soft and full of chocolate; and with the gooey chocolate centre, they really can’t get any better. Well, except for the gooey chocolate on top of the muffins! These are a definite chocolate-must.

I’ve used a flax egg in this recipe, which binds the mixture together like regular eggs. The flax egg is really simple to make – for one, just combine 1 tbsp ground flaxseed and 3 tbsp warm water, beat them together and leave aside for 5 minutes. The resulting ‘egg’ will be quite thick and tacky. 




Preparation  : 20 minutes

Baking Time : 26 – 28 minutes 

Makes : 6 muffins

Ingredients

• 165g Plain Flour 

• 40g Oats

• 100g Caster Sugar 

• 25g Cacao Powder

• 55g Dairy-Free Butter 

• 1 Flax Eggs 

• 30g Oil

• 125g Dairy-Free Milk

• 1 tbsp Apple Cider Vinegar

• 1/2 tsp Bicarbonate Soda

• 1 tsp Baking Powder 

• 1 tsp Vanilla Extract 

• 100g Chocolate Chunks (with some extra for the top of the muffins)

• 6 Chocolate Squares for centre

Method

  1. Preheat the oven to 180C fan and line a muffin tray with cases (I made my own with some parchment paper, but tulip cases and normal muffin cases work just the same, though normal muffin cases will give you more muffins!).

  2. Prepare your flax egg and combine the apple cider vinegar with the milk, leaving both aside until you need them.

  3. In a bowl, mix the flour, oats, cacao powder, bicarbonate soda and baking powder.

  4. Cream the butter and sugar, then beat in the flax egg. Then add in the milk mixture, oil and vanilla extract, beating until all combined.

  5. Slowly add the dry mixture to the wet and stir until it’s all combined. Then gently fold in the chocolate chunks to evenly distribute them.

  6. Spoon the mixture in the cases – fill half of each case, press in a square of chocolate, then fill the remainder of each case. Sprinkle some extra chocolate on top.

  7. Bake in the oven for 26 – 28 minutes, until the top has risen into a dome-like shape and started to harden. 

  8. Once baked, take the muffins out of the tray and leave them on a rack to cool… or enjoy them fresh from the oven! 

  9. Store in an airtight container for up to a week – if they last that long! 

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• If you make this, please tag me on Instagram @thecharlotteemilyy or use the hashtag #cebakes

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