Vegan white chocolate muffins with dark chocolate chips.

10 mins to prepare and 25 mins to cook in the oven.

  • Wet ingredients:
    1 cup of plantbased milk (I used oat milk just because that’s what I had)
    1 teaspoon of baking soda
    1 tsp apple cider vinegar
    1/4 cup coconut oil
    1/4 cup cocoa butter
    1 teaspoon vanilla extract
  • Dry ingredients:
    2 cups of self-raising flour
    1/2 cup sugar
    Pinch of salt
  • Additions:
    1/2 cup of almonds
    1/2 cup of vegan chocolate chips


Preheat oven to 350F/180C for 15 minutes. Lightly grease a muffin tin or line it with paper liners.
In a small bowl mix together the plantbased milk and vinegar and set aside for about 5 minutes or until it curdles.

In a large bowl, whisk together the dry ingredients and make a well in the center. Then add the milk mixture, oil (use water bath to melt it) and vanilla extract. Mix together until the batter is just moistened. Fold in the chocolate chips.

Scoop out about 1/3 cup of batter in each muffin cup. Bake for 25 minutes or until a toothpick inserted in the center of a muffin comes out clean.  Decorate with blue corn flowers, almond flakes and icing sugar.


Have a beautiful day, Marina x


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