Vegan Double Chocolate Muffins
Deep cocoa muffins with melting chocolate chips, tall domed tops and a soft crumb. No eggs or dairy needed.
- Time40 min
- LevelEasy
- Costabout £0.29 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan). Line a 12 hole muffin tin with paper cases.
- 2
Stir the oat milk and lemon juice together and leave for 5 minutes. It will thicken slightly, like buttermilk.
5 min - 3
In a large bowl, mix the flour, cocoa, sugar, baking powder, bicarbonate of soda and salt.
- 4
Whisk the oil and vanilla into the soured oat milk. Pour into the dry ingredients and fold until just combined. A few lumps are fine.
- 5
Fold in three quarters of the chocolate chips. Spoon the batter into the cases, filling them nearly to the top, and scatter over the remaining chips.
- 6
Bake for 5 minutes at the high heat for a good dome, then turn the oven down to 180°C (160°C fan) and bake for a further 15 to 17 minutes, until a skewer comes out clean. Cool on a rack.
21 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
