These are super easy and super yummy vegan muffins. No body will be able to tell that these are vegan, and uses no butter or eggs. Despite being Vegan chocolate muffin recipes, these delicious mini cakes are absolutely divine and a sure crowd pleaser.
Cooking With Buckwheat Flour
This recipe is somewhat similar to Nigella’s Buckwheat Cookies that I posted earlier, and even the taste is very similar. Both are very chocolate and rich, and perfect with a cup of tea. However Nigella’s cookies are not vegan, so this muffin recipe is an amazing vegan alternative.
Both recipes use Buckwheat flour, which gives desserts a more earthy tone. And this goes really well with chocolate, it adds a bit of depth and more flavour. When baking a normal sponge, I always add some vanilla and cinnamon to mask the natural flavour of buckwheat. In this way, even vanilla sponge is delicious.
Buckwheat flour is a naturally gluten free flour, and it is suitable for people with a celiacs condition or for people who are consciously trying to cut out gluten in their diet.
In this easy vegan muffin recipe, I have given two options, to cook with buckwheat flour or with regular wheat flour. Only because most people do not have buckwheat flour at home, so you can substitute with normal plain flour.
I believe it hard to find good quality vegan chocolate. Most chocolates you can find in Dunnes and Tesco are filled with sweeteners, and I feel I am better off having normal dark chocolate as I am not a vegan but trying to increase vegan foods and desserts in my diet.
Majority of chocolate uses dairy which makes it unsuitable for vegan recipes. Some chocolate factories will manufacture chocolate free of dairy but because the manufacturing process uses dairy, they cannot guarantee it is dairy free and thus vegan.
However, there are some good organic health shops around Dublin who sell good quality vegan chocolate such as Dark Chocolate Buttons Organic From the Source. Holland and Barret does dairy free chocolate and certainly there are more online stores to order from, The Irish Vegan lists out all the vegan chocolate available in Ireland.
150g buckwheat flour (160g plain flour)
50g cocoa powder
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
250ml coconut milk (from a can)
125ml oil (vegetable or sunflower)
1 1/2 teaspoons apple cider vinegar
75g vegan chocolate chips
- Preheat oven to 160C
- In a larger bowl (or your KitchenAid mixing bowl) mix all dry ingredients such as flour, sugar, coco powder, baking soda, baking powder and salt.
- Add coconut milk, oil, apple cider vinegar and using a hand mixer, mix on a low speed. Stop and scrape down sides and mix again until well combined.
- Add chocolate chips and mix with a spoon until all chips are evenly distributed.
- Place your muffin or cupcake casings in a muffin tin. Fill the casings half way with the batter.
- Bake 160C for about 25 minutes. After 25 minutes prick a muffin with a wooden toothpick to see if it is done inside. If the toothpick is doughy, give it another 5 minutes and then remove from oven.
- Allow the muffins to cool before eating.