Vegan Chocolate Almond Muffins
Yummy chocolate and almond muffins packed with chocolate and almonds! Egg and dairy free. And vegan friendly.
Servings: 12 Muffins
Muffin tray, paper cases
- 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.