Vegan Chocolate Almond Muffins!
I love all things chocolate. And almonds! Especially toasted almonds.
This recipe for Vegan Chocolate Almond Muffins have an extra sprinkling of flaked almonds that become beautifully toasted in the oven.
The smells emitting from your oven while these are baking is divine.
I won’t big these muffins up any more, as they’ll speak for themselves after you have baked them!
It can take a while to find a vegan chocolate that you enjoy the taste of and that reacts well to baking and cooking.
Many dark chocolates are not labelled as vegan but are actually vegan friendly.
I’m currently experimenting with various chocolates, and once I have a brand that is consistently good while baking I will recommend it.
Some chocolate bars may only claim that they are suitable for vegetarians, but the ingredients may suggest that its vegan friendly.
It’s worth checking the supermarket own brands as many are actually vegan-friendly.
I’ve previously used cheaper chocolates with a low percentage of cocoa for my bakes, and not experienced any disasters yet!
Especially brownies, muffins and cookies. These bakes tend to work fine with cheaper supermarket chocolate bars.
Non-vegan ingredients that may be found in some types of chocolate:
- Milk fat
- Milk solids
- Butter oil
- Milk traces
If you’d like to find out what other ingredients are not suitable for vegans, I’ve created a comprehensive list on a post on my other blog.
You can access it here
I hope you enjoy baking a batch of these Vegan Chocolate Almond Muffins.
I’d love to know how you get on. Post a comment below.
Vegan Chocolate Almond Muffins
- Mixing bowl
- Measuring jug
- Muffin tray, paper cases
- Wooden spoon
- 340 grams Plain flour sifted
- 158 grams Light brown sugar
- 400 mls Soya milk I used Alpro, sweetened
- 125 mls Vegetable oil
- 1 tbsp Baking powder Always use a knife to level off the measurement, or use just under tbsp of powder
- 70 grams Flaked Almonds, plus a few tbsp extra Plus a few tbsps extra to sprinkle on top of muffins
- 100 grams Dark Chocolate drops/squares, plus a few tbsp extra Vegan, or otherwise if baking vegetarian muffins. If large chocolate buttons or squares then rough chop. The extra is to sprinkle on top of muffins.
- 2 tsp Almond essence
- pinch Salt
- Preheat oven to 180 Fan/ 200 Celsius/400 Fahrenheit/Gas 6
- Prepare muffin tray with 12 paper cases
- Sift flour, salt, baking powder and sugar into mixing bowl
- Using a measuring jug, add milk, oil and almond essence. Mix well.
- Tip the chocolate and flaked almonds into the flour and mix.
- Create a little well in the flour mix and pour in liquid mix.
- Mix through carefully and gently, until all combined. Don't overmix or mix fast!
- Divide mix between the 12 paper cases. Mix will come up to the case top.
- Scatter the extra chocolate pieces and almonds over the muffin mix.
- Bake on the middle shelf of your oven. Never bake these muffins on the top shelf.
- Muffins should be ready after 18-10 minutes. But baking time depends on your oven.
- Muffins should be golden and well risen.
- Cool in the tray.
- Store in airtight container for up to 4 days. Wrap in foil to keep fresher for longer.
- These muffins taste better the next day as the almond flavour settles and intensifies.
- Though the muffins are still yummy straight from the oven!
- I enjoyed one of the muffins for breakfast. But my kids love them for supper.
Why not check out my recipes for Vegan Scottish Border Tart or if you’d like something more savoury my Vegan Scottish Highland Oatcakes recipe is ideal.