vegan choc chip muffins


A tasty breakfast treat that's packed full of fibre, minerals and healthy fats.
Course Dessert, Snack
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 People


  • 1 Chia egg 1 tablespoon chia seeds + 3 tablespoons water
  • 120 g Oats blended into a flour
  • 1/2 Teaspoon baking powder
  • 1 Teaspoon cinnamon
  • 4 Tablespoons plant-based yoghurt I used Alpro plain
  • 6 Tablespoons soy milk or other plant milk
  • 1 Teaspoon lemon juice
  • 4 Tablespoons Agave nectar or maple syrup
  • 50 g Cacao nibs

For the chocolate topping (optional)

  • 2 Tablespoons agave nectar mixed with 1 Teaspoon cocoa powder


  1. Preheat oven to 180°C/Gas 4 and prepare your muffin tray.

  2. Prepare your chia egg and set aside for a few minutes to thicken.

  3. Mix together oats, baking powder and cinnamon in a bowl.

  4. Add the chia egg, yoghurt, soy milk, lemon juice and agave nectar. Mix, until just combined, to form a thick batter.

  5. Add the cacao nibs and divide the mixture between 6 muffin cases.

  6. Bake for 15-17 minutes until golden brown.

  7. Allow to cool completely before adding the chocolate topping if desired.