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Vegan chocolate muffins recipe

Vegan chocolate muffins recipe

17 ratings

Everybody needs a good chocolate muffin recipe and these vegan ones are brilliantly chocolatey, light and fluffy. See method

  • Makes 8
  • Takes 30 mins
  • 266 calories / serving
  • Vegan
  • Vegetarian
  • Dairy-free


  • ½ tbsp instant coffee
  • 200g plain flour​
  • 130g light brown sugar
  • 2 tsp baking powder
  • 40g cocoa powder
  • 50ml sunflower oil​
  • 50g dark dairy-free chocolate, chopped into chunks

Each serving contains

  • Energy

  • Fat

    10g 15%
  • Saturates

    3g 16%
  • Sugars

    18g 20%
  • Salt

    0.2g 4%

of the reference intake
Carbohydrate 37.1g Protein 4.5g Fibre 3.5g


  1. Heat the oven to gas 4, 180°C, fan 160°C. Line an 8-hole muffin tin with 8 muffin cases. Mix the coffee with 1 tbsp boiling water until dissolved, then set aside to cool completely. 
  2. Stir the flour, sugar, baking powder and cocoa powder together in a medium mixing bowl, the pour in the coffee, sunflower oil and 220ml water and stir until combined with a wooden spoon. Add the chocolate and stir until just incorporated. Spoon into the prepared muffin cases and baked for 20 minutes until they spring back to the touch. Allow to cool completely in the tin.

See more Vegan baking recipes

Tip: The muffins will keep in an airtight container for up to 48 hours.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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