Vegan Chocolate Almond Muffins
Yummy chocolate and almond muffins packed with chocolate and almonds! Egg and dairy free. And vegan friendly.
Equipment
- Mixing bowl
- Measuring jug
- Muffin tray, paper cases
- Oven
- Wooden spoon
Ingredients
- 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
Instructions
- 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.
Notes
- 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.