Vegan Chocolate Almond Muffins

This is the follow-up I promised to the Savory Almond Flour Muffins.  I decided to make it vegan because…why not?  Flax seed is something I always have on hand and eggs are not so this can be made with all pantry items.  It’s insanely easy to throw together and you can modify it however you want: no nuts, almonds instead of hazelnuts, adding dried fruit, etc.  Just as before, use this as a base recipe and experiment to create your own flavors.  These muffins don’t rise and get a rounded top like conventional flour and egg muffins, but they are moist and delicious just the same.


IMG_1283  IMG_1274  IMG_1217


Vegan Chocolate Almond Muffins

makes 10


3 tablespoons ground flax seed

9 tablespoons hot water

1/3 cup sugar

1/3 cup neutral oil (canola, sunflower, peanut)

1/4 cup non-dairy milk (if you don’t have any you can use water)

2 cups almond flour

1/3 cup good quality cocoa powder (I like Dagoba)

1/2 teaspoon salt

2 teaspoons baking powder

1/2 cup unsweetened shredded coconut

1/2 cup chopped hazelnuts


1.  Preheat oven to 350°.  In a mixing bowl, whisk together the flax meal and hot water until it is thick and egg-like.  Add sugar, oil, and milk and whisk until combined.

2.  In another bowl, mix together the remaining dry ingredients.  Add the wet mixture to the dry mixture and stir until completely combined.

3.  Line a muffin tin with muffin cups or using baking spray.  Fill cups 3/4 full.  Bake 30 minutes or until a knife inserted in the middle comes out clean.


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