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chocolate muffin hearts

Vegan Chocolate Muffins

  • Prep Time: 15
  • Cook Time: 23
  • Total Time: 38 minutes
  • Yield: 8 1x



  • 75ml  extra virgin olive oil /neutral oil
  • 2 tablespoons ground flaxseeds
  • 6 tablespoons water
  • 200g dark chocolate, melted
  • 150ml plant-milk
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • 75g plain gluten-free flour
  • 50g ground almonds
  • 125g soft brown sugar/coconut sugar
  • 2 tablespoons cocoa powder
  • ½ teaspoon baking powder
  • 1 pinch fine salt



  • 30ml aquafaba, whisked until firm peaks
  • 140g icing sugar
  • 20g cocoa powder
  • 1/4 to 1 teaspoon plant-based milk
  • you will need to triple this recipe to create enough icing for a thick layer/ piped icing on the muffins


Chocolate heart decoration

  • 60g dark choc, melted


  1. Heat the oven to 170°C fan.
  2. Line the muffin tray with 8 muffin cases.
  3. Pour the plant-based milk into a small bowl and add the apple cider vinegar, stir well and set to one side.
  4. In another small bowl add the milled flaxseed and water, stir together and set to one side.
  5. To melt the chocolate, break it into small pieces and add them to a glass bowl. Either melt on a low heat in the microwave or over a bain-marie on the hob.
  6. In a mixing bowl add the ground almonds, flour, cocoa powder, baking powder and sugar and stir together. Make a small well in the centre of the dry ingredients and pour in the extra virgin olive oil, water and flaxseed mix and then the plant-based milk and apple cider vinegar mix. Stir together. Pour over the melted chocolate and stir until thoroughly combined.
  7. Spoon the chocolate muffin mix evenly between the muffin cases.
  8. Place in the middle shelf of the oven and bake for 20 to 23 minutes. The muffins are cooked if you can insert a toothpick and it comes out clean.
  9. Once cooked remove from the oven and place the muffin tray onto a wire cooling rack to cool for 10 minutes. Then remove the muffins from the tray and place them on the cooling rack to cool completely.
  10. Once the vegan chocolate muffins are cool decide if you would like to decorate them…

Decoration options –

  1. To make the chocolate heart shape melt 60g of dark chocolate. Layout a small sheet of baking paper. Spoon the melted chocolate into a piping bag, with a narrow hole in the end. Then carefully write/draw onto the baking paper. When you have finished, take the baking paper and place it flat on a shelf in the fridge until the chocolate shapes have set – this only takes about 15 minutes.



  1. To make the icing remove the aquafaba from the fridge and pour into a mixing bowl or a food mixer with the whisk attachment on it. Whisk until the aquafaba turns into firm peaks. Carefully tip in the icing sugar & cocoa powder and whisk until thoroughly combined.
  2. Icing thickness options –
  3. To make drizzle icing thin the mixture by adding up to 1 tablespoon of plant-based milk and whisk until combined and then cut a small circle out of the top of the muffin and spoon in the mix, then push the chocolate shape into the icing.
  4. To make spreadable icing add 1 teaspoon of plant-based milk and whisk through.


If making the icing chill the aquafaba in the fridge for at least 2 hours.

Store the chocolate muffins in an airtight container for up to 3 days.