Mexican Chocolate Muffins

  • Prep: 15 Mins / Cook: 25 Mins
  • Serves 8
  • easy

It's hard to stop yourself once you've had a bite of one of our gorgeous Mexican chocolate muffins! Soft and moist, with a rich chocolate cacao flavor with a hint of spice and cinnamon - delicious! Treat yourself and pop these vegan and gluten free muffins into your free meal planner!

Gluten Free Dairy Free


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  • Buckwheat Flour Buckwheat Flour 120g 1 cup
  • Almond Meal Almond Meal 50g 2/5 cup
  • Unsweetened Cacao Powder Unsweetened Cacao Powder 60g 3/5 cup
  • Almond Butter Almond Butter 80g 1/3 cup
  • Brown Sugar Brown Sugar 100g 1/2 cup
  • Unsweetened Apple Sauce Unsweetened Apple Sauce 6 tbsp 6 tbsp
  • Baking Powder Baking Powder 1 tbsp 1 tbsp
  • Baking Soda Bicarbonate of Soda 1/2 tsp 1/2 tsp
  • Cornstarch Cornflour 3 tbsp 3 tbsp
  • Ground Cayenne Pepper Ground Cayenne Pepper 1/2 tsp 1/2 tsp
  • Ground Cinnamon Ground Cinnamon 1 tbsp 1 tbsp
  • Almond Milk Almond Milk 180ml 3/4 cup
  • Instant Espresso Powder Instant Espresso Powder 1 tbsp 1 tbsp
  • Dark Chocolate Dark Chocolate 110g 4/5 cup
  • Coconut Oil Coconut Oil 1 tbsp 1 tbsp


  1. 1.Preheat oven to 180°C.
  2. 2.In a big bowl mix together all dry ingredients and in a seperate bowl mix together wet ingredients.
  3. 3.Once everything is well combined, pour wet mixture into the bowl with the dry mixture and mix well with a spatula or big spoon until batter is smooth.
  4. 4.Roughly chop chocolate and fold 2/3 of the chocolate carefully into the batter.
  5. 5.Grease muffin holes and add 1 1/2 – 2 tbsp of batter to each hole.
  6. 6.Now sprinkle the leftover chocolate on top of each muffin and bake for 20-25 minutes or until inserted toothpick comes out clean.
  7. 7.Let the muffins cool down for at least 15 – 20 min before eating.

Nutritional Information

  • Calories:
  • Fat:
  • Sodium:
  • Carbs:
  • Sugar:
  • Protein:

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