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Don't be fooled by their size, these vegan mini muffins pack a double dose of chocolate goodness!


24 Mini Muffins

Total time

22 minutes


Breakfast, Dessert


  • dry Ingredients:
  • 1½ cup all-purpose flour
  • ¼ cup cocoa
  • 2 tsp baking powder
  • ½ tsp salt
  • wet Ingredients:
  • ¾ cup brown sugar
  • ½ cup dairy free milk
  • ¼ cup applesauce (unsweetened)
  • ¼ cup oil (neutral vegetable oil/coconut oil - I used grapeseed oil)
  • ½ tsp vanilla extract
  • ½ cup vegan chocolate chips


  1. Preheat oven to 400 °F
  2. Grease and/or line a 24 cavity mini muffin tin
  3. In a large bowl, combine all dry ingredients (flour, cocoa, baking powder and salt) and stir
  4. Combine brown sugar, dairy fee milk, applesauce, oil and vanilla extract in a medium bowl and mix together
  5. Add wet ingredients to dry ingredient mixture and stir until fully incorporated, taking care not to over mix
  6. Fold in chocolate chips
  7. Divide muffin batter amongst 24 cavities of prepared mini muffin tin
  8. Press some chocolate chips onto the tops of the muffins (optional)
  9. Bake in preheated oven for 9-12 minutes, or until a toothpick inserted into the centre of the muffins comes out clean
  10. Allow to cool on wire rack
  11. Enjoy!

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