Classic chocolate muffins (v)

These muffins are vegan, but will go down a treat with non-vegans too!

Makes 10 - 12 muffins.

Author: Bite-Sized Thoughts, adapted from the double chocolate muffins on Minimalist Baker.

Original post (with pictures) here.


1 tbsp chia seeds

2-1/2 tbsp water

1/4 cup (55g) non-dairy spread

1 cup (approx. 250g) apple sauce

1/4 cup (125ml) non-dairy milk (I used unsweetened almond milk)

1/4 tsp salt

Heaped 1/2 cup (130g) caster sugar

1/2 cup (60g) unsweetened cocoa powder

1 1/3 cups (185g) plain flour

1-1/2 tsp baking soda

60g dairy free chocolate, roughly chopped


1. Preheat your oven to 180'C (350'F) and prepare a 12-pan muffin tray.

2. Mix the chia seeds and water in a large mixing bowl and allow to stand for 5 minutes. 

3. Melt the non-dairy spread and then add to the mixing bowl along with the apple sauce, non-dairy milk, salt and sugar. Whisk well for approximately 1 minute.

4. Add the cocoa powder, flour and baking soda and stir through until just incorporated. The mixture should be relatively thick, but add a little more milk if it is too thick to stir.

5. Stir through approximately two-thirds of the chopped chocolate, and then transfer the batter to your muffin tins. Sprinkle the muffins with the remaining chocolate.

6. Bake for 15 to 18 minutes, until a skewer inserted into the muffins comes out clean.