Join me on Substack! I’ll be deleting this website shortly but you can continue to access my recipe drops over on Substack. Hope to see you there!

Treats & Snacks, Vegan &/or Raw

Vegan Chai Muffins

Chocolate has a calling like a ultrasonic dog whistle. Only audible to females, of course. Ignoring these soundwave emissions is, in my experience, damaging. The longer the ear-splitting sonar pulse, the sharper the fangs.

That’s why I came up with this vegan muffin recipe. They are criminally healthy, and taste lordly.


chocolate wrappers


Check out these ingredients for superhero points: chickpeas, brown rice, almond milk, psyllium seed husks, extra virgin olive oil, anti-inflammatory chai spices and resveratrol-rich dark choc. Healthy food should never feel penitential. It can and should be delivered with ingredients that taste sensational.

Think of it as alchemy. I’d never eat dark chocolate with a handful of chickpeas and almonds. These muffins exploit each ingredient for their best qualities and textures, then puts them through a time machine. (Eh, the oven). Result? The ingredients are locked into a symbiotic samba.

And because these muffins are vegan, you can swagger into the office on Monday morning and let your colleagues rub your halo.

Chickepa flour and brown rice flour will stuff your battery with much needed B vitamins to spark your ignition and your dimples without damaging blood sugar levels. Something a Yorkie can’t boast. Both flours contain vertiginous amounts of fibre to service your pipes too. Nice one.


2016-08-04 14.37.28


Oh and there’s no shame in wanting to straddle a tray of these chocolate chip chai muffins. You’ll soon see why.

You can order both flours, as well any other arcane ingredients on your wish list, online from a range of sources who deliver to Ireland. I like, and . Order today straight from your armchair, to your doorstep. Groovy, huh?


Chocolate Chip Chai Muffins

Makes 12 vegans very happy


125ml (1/2 cup) extra virgin olive oil
375ml (1 & 1/2 cups) plant milk
2 tablespoons psyllium husks

130g  (3/4 cup) brown rice flour
120g (1 cup) chick pea / gram flour
3 caffeine-free, chai tea bags (we used Pukka)
½ teaspoon sea salt flakes
40g dark chocolate chunks
1/2 teaspoon ground ginger
¾ cup coconut sugar or muscavado sugar
1 teaspoon baking powder


Preheat the oven to 190°C/170°C fan/375°F. Line a 12-mould cupcake tin with paper cases.

Let your plant milk, olive oil and psyllium party. Leave aside.

In a large bowl, let the remaining ingredients socialise.

Then combine both bowls and beat. Avoid tasting the batter – wet chickpea flour tastes and smells like cat’s pee. The cooked result is peerless though, so keep going!

Divide the batter between the 12 cupcake cases and bake for 28 minutes. Remove from the oven, turn the muffins out of the tray and let them cool on a wire rack. Prostrate.

These are best within 2 days, but I doubt that’s going to be a burden.





Previous Post Next Post

You Might Also Like


  • Reply Laura McEvoy August 6, 2016 at 7:59 am

    Hi Susan, could I leave out the chai tea?


    • Reply Susan Jane August 19, 2016 at 1:22 pm

      Sure! Maybe add a flavour you like – more vanilla? ginger?

  • Reply Karen Hill August 6, 2016 at 4:40 pm


    This might be a silly question Susan, but what do you do with the teabags? Cheers, Hilly

    • Reply Susan Jane August 19, 2016 at 1:22 pm

      Open up the tea bag, and empty them into the mix. It’s not black tea – it’s only spices 😉 Fabulous trick!

  • Reply Mary-Pat August 12, 2016 at 4:26 pm

    Oh these really are yummy! I just scoffed two of them while they were still warm- heavenly!

  • Reply Laurie December 13, 2016 at 2:32 am

    Considering there is just 1 + 3/4 cups of flour in this recipe, 3/4 cups of sugar seems like an enormous amount of sweetener!

    • Reply Susan Jane December 13, 2016 at 11:24 am

      Hi Laurie, it works with 1/2 cup too. Makes 12 large muffins, so it translates into very little per muffin 😉

      • Reply Susan Jane December 13, 2016 at 11:25 am

        (three quarters of a tablespoon per muffin to be precise. That’s pretty cool, and they taste The Snazz. )

    Leave a Reply

    A special announcement

    Join me on Substack

    Howdy! I’ll be deleting this website shortly. Gah! But please stay in touch – I so appreciate your loyalty and lovebombs.

    You can continue to access my recipe drops over on Substack.  Hope to see you there, and to continue frolicking on this veggie-fueled dance floor.