Chocolate Almond Muffins (vegan)

Hey everyone, I hope everyone spent their Earth Day well. I met up with my parents and aunt and we made a visit to the Botanical Gardens. I haven’t been there in 2 years now, I think. Unfortunately, there was some event set up going on and almost all of the areas of the gardens were closed. Such a shame. I did get to snap some pictures though, so if you’d like to see some they can be found on my photo blog. Let me know what you think.. Here’s a preview.

Anyway, I’m all out of my bran apple muffins and need a new vegan breakfast that can be quick. Today marks the end of my vegan challenge but I have decided to incorporate as much veganism into my life as possible – especially limiting dairy and eating more veggies than before. While my body didn’t respond necessairly bad or good to the challenge, I found myself being more anxious than before. I have no idea if this can be contributed to the dietary change or not. I did also notice that I would not be bloated very often which was awesome.

So here is another muffin recipe for you guys to introduce into your breakfast or as a snack. Preferably with peanut butter. Everything’s better with nut butters.. mmmm.

Chocolate. Almonds.

They are low in calories and fat. And they are vegan!

They are very fluffy. Nice light snack or breakfast. Yum.

Chocolate Almond Muffins [yield 6 muffins]

Adapted from Love Food Eat.


  • 1 cup whole wheat flour
  • 1/4 cup sugar
  • 1 Tbsp truvia
  • 1/4  heaping cup cocoa powder
  • 1/2 scoop chocolate protein powder
  • 1/4 cup chopped almonds
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/8 tsp salt
  • 10 drops SweetLeaf Vanilla Creme Stevia
  • 1/2 cup unsweetened applesauce
  • 1/2 cup coffee (cooled)
  • 1/4 cup unsweetened non-dairy milk (I used TJ’s Unsweetened Vanilla Coconut Milk)


Mix all the dry ingredients in a bowl. In a separate bowl mix all the wet ingredients well.

Pour the wet ingredients to the dry ingredients. Mix till combined. Don’t over mix it.

Spoon the batter into a greased muffin tray and bake at 350 degrees F for 20- 25 minutes or till the toothpick inserted comes out clean.

Nutritional Facts: ~164 calories per muffin

Shared on Slightly Indulgent Tuesdays


  1. I had no idea you have a photography blog.. what a stunning Earth Day photo that is! And.. lovely muffin as well, what’s not to love about almonds and chocolate for breakfast!!

  2. Sounds fabulous! I’ll make these sometime this week! What a perfect breakfast muffin!!

  3. These look lovely! And verrrrrry delicious!

  4. Mmmm… these look and sound fabulous!

  5. They look really delicious. I didn’t know it was earth day – oh well. I shall take a look at your photography blog – you do take a cracking photo .

  6. Yummmmmm! I love anything with chocolate and nut butters 🙂 these look delicious! Beautiful photos too!

  7. Chocolate almond muffins smeared with nut butter!?!?!? I can’t think of a more delicious breakfast.

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  9. What kind of protein powder do you use? Several of the vegan ones I have tried are super gritty, and I cant stand it.

    • I didn’t use a vegan protein powder for this recipe, that’s why I left the type open in the ingredients list to keep it vegan. I currently use whey protein but I just purchased the SunWarrior protein so we’ll see how that one goes once I’m done with my current Jay Robb one.

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