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Orange Spiced Vegan Chocolate Muffins - these vegan muffins are soft and light yet rich and dark, full of orange, warming spices and divine dark chocolate. Super simple to make with two different topping options! Recipe on thecookandhim.com

Orange Spiced Vegan Chocolate Muffins

Prep: 20 mins | Cook: 25 mins | Total: 45 mins | Quantity: 12 muffins

Ingredients

  • 1 tblsp ground flax seeds
  • 2 medium very ripe bananas (the spottier the skin the better!)
  • 3 tblsp Sweet Freedom Choc Shot Orange Spice
  • 4 tblsp Sweet Freedom Fruit Syrup
  • 1 cup (240ml) almond milk
  • 1 tsp apple cider vinegar
  • 1 cup (160g) wholemeal flour
  • 1 cup (160g) plain white flour
  • 2 + 1/2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 2 tblsp raw cacao powder
  • 1 tsp grated nutmeg
  • 1 orange – grated zest only
  • 1/2 cup (100g) dairy free chocolate chips

Crumble Topping

  • 1/2 cup (80g) wholemeal flour
  • 1/4 cup (50g) dairy free butter (I used Vitalite)
  • 1 tblsp raw cacao powder
  • 1/4 cup (40g) coconut sugar

Chocolate Topping

  • A few spoonfuls of Sweet Freedom Chocolate Pot

Instructions

  1. Preheat your oven to 180 Fan / 200 C / 400 F / Gas 6 and line a 12 hole muffin tin with cases
  2. In a small bowl or mug mix the ground flax seeds with 3 tblsp of cold water and set aside while you mix together the other ingredients
  3. Peel the bananas and break into chunks into a large bowl.  Mash with a fork or potato masher
  4. Add the Sweet Freedom Chocolate Shot Orange Spice and Fruit Syrup, almond milk and whisk all together
  5. In a smaller bowl or jug put both the flours, the baking powder, bicarbonate of soda, raw cacao and nutmeg and mix together
  6. Add the flax and water mixture (often called a flax 'egg') to the large bowl of wet ingredients, stir, then tip in the dry ingredients along with the grated orange zest and chocolate chips
  7. Use a rubber spatula to mix everything together very well
  8. Spoon evenly into your cupcake cases
  9. If you're using the crumble topping tip all the ingredients into a bowl and rub together with you finger tips until there are no lumps of the 'butter' remaining
  10. Sprinkle onto the top of each muffin then very gently push lightly into the mixture (this helps stop it falling off the cooked muffins!)
  11. If you want to leave the muffins plain or use the chocolate frosting don't make the crumble and just bake the muffins
  12. For all topping variations cook the muffins for 25 minutes or until a toothpick inserted into the centre of a muffin comes out clean
  13. Leave to cool in the tin for 5 minutes before transferring to a wire rack to cool completely
  14. Once completely cool store in an airtight container or spread around 1/2 a tsp of Chocolate Pot onto the top of each cooled muffin before storing

Recipe by The Cook & Him at https://thecookandhim.com/recipes/orange-spiced-vegan-chocolate-muffins/