Tall, dark & handsome vegan SALTED HOT CHOCOLATE & ALMOND MUFFINS; you're looking hella fine, babes! Studded with dark chocolate chips and topped with a crunchy almond hot chocolate crown, this is a muffin for serious chocolate lovers only.
Course: Breakfast, Dessert
Keyword: almond, cake, chocolate, dark chocolate, hot chocolate, muffins, vegan
For the muffins:
100glight brown sugar
200mlunsweetened almond milkroom temperature
100mlunflavoured oil of your choice
75gvegan dark chocolate chips tossed in 1 tbsp plain flour
4tbspyour favourite vegan hot chocolate mix
1tbspmelted vegan butter
1tspsea salt flakes
Extra chocolate chipsif desired
Pre-heat the oven to 175°C/350°F. Line a 6-cup muffin tin with large tulip cases.
In a small bowl, mix together the hot chocolate powder, flaked almonds and vegan butter. Set aside.
In a large bowl, whisk together the flour, sugars, fine salt, baking powder and baking soda. Add the almond milk, aquafaba, oil and vanilla extract. Whisk until just combined. It doesn’t matter if it’s not perfectly smooth. Fold in the flour-dusted chocolate chips.
Fill the muffin cases, a little over 3/4 of the way up. Top with some of the hot chocolate and almond mixture. Sprinkle with sea salt and extra chocolate chips if desired.
Bake for 18-20 minutes, until golden and risen. If a metal skewer inserted into the centre of the muffins comes out clean, they’re done. Allow to cool for 10 minutes in the tin and then remove and place on a wire rack to cool completely.