Little back-to-school easy vegan chocolate muffins for kids lunchboxes or an after-school treat.
I don't know about your children, but my son is always hungry when he gets home from school.
I know he's getting plenty of good stuff over the course of a day, so I don't mind him having a sweet treat in his lunch box or after-school.
These little chocolate chip muffins are perfect. They are super easy and quick to make, light and fluffy and taste great.
🧁 Muffin ingredients
Here are the simple ingredients you need to make these tasty little muffins.
- Oat Milk - or your regular milk
- White Wine Vinegar - or cider vinegar
- Coffee - just a little, I talk about it below and offer a substitute
- Caster Sugar
- Vegetable Oil - or other mild oil
- Plain Flour - also known as all purpose flour
- Cocoa Powder
- Baking Powder
- Salt - just a pinch
- Dark Chocolate Chips
See recipe card for quantities.
☕ Coffee or not?
I add a small amount of coffee to the mixture. You don't taste it but it boosts the flavour of the chocolate.
When divided between 12 muffins, it's just less than a teaspoon in each.
If you are still not keen, you could add orange juice instead.
Make a few tweaks and end up with a really different muffin.
- Add orange juice (instead of coffee) and the zest from 2 oranges for a chocolate orange muffin.
- Add raspberries instead of chocolate chips. Raspberry works so well with chocolate.
- Add blueberries instead of chocolate chips.
- Add strawberry pieces instead of chocolate chips.
- Add vegan white chocolate chips or chunks (can't find either, just break up a bar or vegan white chocolate). Moo Free sell vegan white chocolate bars and vegan white chocolate buttons.
💭 Scooping tip
For clean and easy batter scooping with less mess, use a spring release ice cream scoop.
It is much easier than using a spoon.
The ice cream scoop has a little lever inside that loosens the mixture when you are ready to release it into the muffin case.
⏲️ How long will homemade muffins keep?
Homemade muffins can be kept in an airtight container for 3-4 days.
They never last that long in my house, but you can keep them for a few days.
🌡️ Can they be frozen?
Yep, you can freeze homemade muffins.
Store them in a freezer bag or airtight container for 3-4 months.
Defrost in the fridge overnight.
💭 Top tips
- Wait until they are cool and gently remove the muffin case before you freeze them.
- Flash freeze them on a tray in the freezer, in a single layer, then move to a freezer bag or tub. It will help prevent them sticking together.
🧁 More vegan muffins to try
Here are a few more tasty, but easy muffins for you to try.
- Vegan Blueberry Ginger Muffins
- Vegan Chocolate Chip Muffins
- Vegan Lemon Muffins
- Vegan Strawberry & Cream Muffins
- Vegan Strawberry Milkshake Muffins
🍴 Lunch Box Guides
For more Back-to-School ideas check out these lunch guides.
- 10 Vegan Lunchbox Ideas for Kids
- 45 Back to School Lunches for Kids
- Back to School Lunches for Kids
- Kid- Friendly School Lunch Plan for Vegan Kids
- Packing Lunch
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🔪 Step-by-step photos
Step-by-step photos of the Vegan Chocolate Muffins being made. Keep scrolling for the full printable recipe.
- Preheat the oven and line 1 x 12 hole muffin tin or 2 x 6 hole muffin tins with muffin or cupcake cases.
- Add vinegar to the milk and set aside.
- Make up your coffee and leave to cool (you may use orange juice instead).
- Sieve flour into a large mixing bowl.
- Add sugar and salt to the flour.
- Then add cocoa powder and baking powder and mix.
- Next add the chocolate chips.
- Add the coffee or orange juice to the milk mixture along with the oil.
- Pour the wet ingredients into the dry ingredients.
- Fold in until just combined, then scoop into the muffin cases. I fill them fairly full.
- Bake for 20- 25 minutes.
- Leave to cool in the tray for 10 minutes, then move to a baking rack to continue cooling.
Back-to-School Vegan Chocolate Muffins
- 300 ml oat milk or your regular milk
- 1 tsp white wine vinegar or cider vinegar
- 50 ml coffee or orange juice
- 5 tbsp vegetable oil or other mild oil
- 250 g plain flour also known as all purpose flour
- 50 g cocoa powder
- 200 g caster sugar
- 50 g dark chocolate chips
- 2 tsp baking powder
- 1 pinch salt
- Preheat the oven to 180c/160c fan/350f/gas mark 4.
- Line a 12 hole muffin tin or 2 x 6 hole muffin tins with muffin or cupcake cases.
- Add milk to a jug with the vinegar and set aside.
- Make up your coffee (you may use orange juice instead) and set aside to cool.
- Sieve the flour, cocoa, sugar, baking powder and salt into a large mixing bowl and stir to combine.
- Add the chocolate chips.
- Pour the coffee (or orange juice into the milk mixture and add the oil.
- Pour the wet ingredients into the dry and fold in until just combined. Do not overmix.
- Scoop the muffin batter into the muffin cases and bake for 20-25 minutes until a skewer or toothpick comes out clean. A little moisture is ok with chocolate muffins as you don't want them to be dry.
- Leave to cool in the tray for 10 minutes, then move to a baking rack to cook.
- You may use orange juice instead of coffee.
- These muffins can be kept in an airtight container for 3-4 days.
- These muffins may be frozen for 3-4 months, then defrosted in the freezer overnight.