Chocolate chip muffins
These vegan chocolate-chip muffins are so gooey, chocolatey and moist. It will become your go-to recipe for muffins, mini-muffins, chocolate cake and trifle. Very easy to make in one bowl – just mix and bake.
Servings Prep Time
12muffins 15minutes
Cook Time
20minutes
Servings Prep Time
12muffins 15minutes
Cook Time
20minutes
Ingredients
Instructions
  1. Preheat oven to 180 degrees celsius (160 fan-forced). Line a 12-hole muffin pan with re-usable silicon muffin cases.
  2. Combine flour, cocoa, sugar and chocolate chunks in a large mixing bowl. Make a well in the centre.
  3. Add to a jug vegetable oil, milk, vanilla and “No-eggs” and stir together. Add this mixture to the well in the mixing bowl and stir until just combined (don’t over-stir). Spoon mixture into muffins cases.
  4. Bake in the oven for 20 minutes or until a skewer inserted into the centre of a muffin comes out clean. Rest in pan for 5 minutes and then put onto a wire rack to cool before serving.
Recipe Notes

Add orange juice in place of some of the water to make a chocolate-orange flavour.

Optional: once cool ice with vegan Vanilla Buttercream Icing (replacing the milk with soymilk, and the margarine with Nuttelex dairy-free spread)

This recipe is adapted from Taste.com.au.