Vegan Mocha Almond Muffins
Indulge in the rich, chocolatey decadence of Vegan Mocha Almond Muffins—a delightful fusion of bold coffee, velvety cocoa, and nutty almonds, all in one wholesome bite. These plant-based muffins are irresistibly moist, thanks to a blend of almond milk, maple syrup, and melted coconut oil, while dark chocolate chips and chopped almonds add a satisfying texture and flavor contrast. Perfect for breakfast, snacks, or dessert, these dairy-free and egg-free treats come together in just 35 minutes, making them a quick and easy go-to recipe. Whether you’re catering to a vegan lifestyle or simply craving a healthier indulgence, these muffins are a flavorful crowd-pleaser for any occasion.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.25 cups Cocoa powder
- 1 teaspoon Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.5 cups Brewed coffee (cooled)
- 0.5 cups Unsweetened almond milk
- 1 teaspoon Apple cider vinegar
- 0.25 cups Coconut oil (melted)
- 0.5 cups Maple syrup
- 1 teaspoon Vanilla extract
- 0.5 cups Dark chocolate chips (vegan)
- 0.5 cups Chopped almonds
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with coconut oil.
In a large mixing bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Mix well to combine.
In a medium bowl, whisk together the cooled brewed coffee, almond milk, and apple cider vinegar. Let sit for 2-3 minutes until slightly curdled.
Add the melted coconut oil, maple syrup, and vanilla extract to the wet ingredients and whisk until smooth.
Gradually pour the wet ingredients into the dry ingredients, mixing until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Fold in the dark chocolate chips and chopped almonds gently to distribute them evenly throughout the batter.
Using a spoon or ice cream scoop, divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Enjoy your vegan mocha almond muffins warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
228 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.1 g | 15% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 146 mg | 6% | |
| Total Carbohydrate | 27.8 g | 10% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 11.8 g | ||
| Protein | 4.5 g | 9% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 48 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 145 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
