Double Choc Muffins



This recipe was created by the talented Nicola of @veggie_nerd


Makes 9 standard muffins

Make a flax egg by combining 1tbs flaxseed meal with 4tbs water and set aside

Mix your dry ingredients:

  • 180g oat flour
  • 80g spelt flour
  • 60g brown sugar
  • 40g cacao
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Make a well in the dry ingredients and then add the wet ingredients to the centre:

  • 220g Mt. Elephant Chocolate Hemp & Oat Mylk (or sub your favourite creamy mylk but they won’t be quite as rich)
  • 30g vegan yoghurt
  • 20g olive oil
  • Flax egg
  • 1tsp apple cider vinegar


Stir until combined, then mix through 50g vegan chocolate chips

Transfer to a greased or lined muffin tin and bake on 180deg for 20mins

Macros per muffin
Cal 180 ~ P 5 | C 25 | F 7