Chocolate Muffins (Vegan & Gluten-free)

Hello my lovelies!!

I have been away for a while, travelling and now back to my busy job, but I didn’t forget the blog and you 🙂 I have been baking a lot and have many recipes to share with you, keep an eye!!

I really like muffins, especially when they are full of chocolate chips and super fluffy. I know that the eggs play an important part for the “fluffiness” and as I was craving for some muffins, I decided to take the challenge and make my own vegan muffin recipe with the aim to get soft muffins. I found that adding plant based milk is the key to this “fluffiness”. Baking as a vegan is like opening a blank book, you never know what is going to happen and what will be the outcomes, you only know once it is baked 😉 That is why I really enjoy it, you can try, fail, change something and find that it works.

So after some trials I succeeded and I am happy to share with you this chocolate muffin recipe, it is vegan, so egg-free, dairy-free and cruelty free! I have used normal flour here but you can change for a gluten-free flour as well.




Makes around 10 muffins (depends on your mould size)

400 ml of plant-based milk

100 g of brown sugar

4 table spoons of 100% cocoa powder

85 g of dark chocolate

1 pinch of sea salt

60 g of rapeseed oil

300 g of flour

10 g of baking powder

50 g of dark chocolate chips


Preheat your oven to 165°C.

In a saucepan warm the plant-based milk. While the plant based milk is on the stove, mix in a bowl the brown sugar, the 100% cocoa powder, the chocolate that you have cut into pieces and the sea salt. When the plant-based milk is warm, pour it on the dry mix, give a quick stir and let to cool down. When it is cool, mix it all together and add the rapeseed oil while stirring, add the flour and the baking powder and the dark chocolate chips. Mix until you have an homogeneous dough. Pour the dough into muffins moulds that you have previously greased (with rapeseed oil for example) and bake in the oven for 30-35 mins. Wait 5-10mins before un-moulding the muffins, and then wait another 20-30 mins before devouring them, VOILA!

Perfect occasions for these vegan chocolate muffins:

-tea time





Pour une dizaine de muffins.

400 ml de lait végétal

100 g de sucre roux

4 cuillères à soupe de poudre de cacao 100%

85 g de chocolat noir

1 pincée de sel de mer

60 g d’huile de colza

300 g de farine

10 g de poudre levante

50 g de pépites de chocolat noir



Préchauffez votre four à 165°C.

Dans une casserole faites chauffer le lait végétal. Pendant que le lait végétal chauffe, dans un saladier mélangez le sucre roux, le cacao 100%, le chocolat que vous avez découpé et la pincée de sel. Quand le lait végétal est chaud, versez-le sur le mélange sec, remuez rapidement et laisser refroidir. Lorsque le mélange a refroidi, mélangez bien puis ajoutez l’huile de colza tout en remuant, puis la farine et la poudre levante puis les pépites de chocolat noir. Mélangez jusqu’à ce que vous ayez une pâte homogène. Versez cette pâte dans des moules à muffins que vous avez préalablement huilés. Mettre au four pendant 30-35mins. Attendre 5-10 mins avant de démouler les muffins puis laisser refroidir pendant 20-30 mins avant de déguster. VOILA!

Occasions parfaits pour ces muffins végétaliens au chocolat:





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