I know my recipes recently have been dominated by chocolate but seriously, chocolate is delicious so why not? :P. These chocolate muffins are lovely and quick to make and we ALWAYS have all the ingredients sat in the cupboard. You can customise easily with adding different nuts, dried fruit or even chocolate chunks.
350ml plant milk (we use cashew milk but soya works too)
1 tbsp apple cider vinegar (available for refill instore)
300g caster sugar
100g sunflower oil (available for refill instore)
300g plain flour
1 tsp bicarbonate of soda
80g cocoa powder
2 handfuls of tasty chunks (I used pecan pieces)
Heat the oven to 180 degrees. Line your muffin tin with cases (silicon ones are great because they are reusable…and pretty 😊).
Mix the milk with the vinegar and set aside.
Stir the remaining dry ingredients together (except the tasty chunks). Be sure to get rid of any lumps.
Add the milk mixture and stir thoroughly. Add the tasty chunks to the chocolate muffin mix and stir through.
Divide between the 12 muffin cases. Bake for 25 minutes then leave to cool in their tins before enjoying your very own delicious, vegan, chocolate muffins