Chocolate Mini-muffins

Chocolate Mini Muffins

Quick and easy chocolate mini-muffins with a light and fluffy structure, and a rich, lingering taste. These made the perfect little companions to go with a hot drink. They are not heavy on oil or sugar, well at least they weren’t until I topped some of mine with coconut whipped cream but I am entitled to turn my muffins into cupcakes on heavy workout days 🙂

#vegan #plantbased #treat #dessert #cake #muffin #cupcake

Chocolate Mini-muffins
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Course: Dessert
Cuisine: Vegan
Servings: 24 mini muffins
Author: Maya Sozer
Dry ingredients
  • 1 cup all purpose flour
  • ¼ cup Dutch process cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • pinch of salt
Wet ingredients
  • 1 cup almond milk
  • cup almond butter
  • 3/4 cup coconut sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup coconut oil melted
  1. Preheat the oven to 350F (175C).
  2. Put all the dry ingredients in a bowl, mix and set a side.
  3. Mix the wet ingredients in a separate bowl.
  4. Add the wet and dry mixes together and combine.
  5. Pour the batter in mini muffin molds (total 24)
  6. Bake for about 15-20 minutes. Keep an eye on it during baking and do the toothpick test (toothpick inserted in the middle of the cake should come out clean) to judge when it is done.

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