Chocolate Wholemeal Muffins

Not your average muffin, I admit! This little morsel of goodness is so yummy and wholesome, made with wholemeal flour (I like to use wholemeal spelt). The crunchy surface is perfect in contrast to the soft and fluffy cake, and paired with a smooth coffee its a perfect way to start the day if you're in a hurry, or even more perfect as a tea-time snack (my favourite time and way to eat them!) 

Not only are they just so delicious, they're also really easy to make and can be made in a large batch and kept in an airtight container for days.

I dabbled with the idea of these for a while, considering which flours would be best to use and which sugars would be best etc. I decided to go with the following to make them as healthy yet remaining as delicious, as possible. Full of fibre, unrefined sugars and healthy fats, these are a great option for when you need that cakey fix!



  • 1 cup Almond Milk

  • 1 cup Unrefined sugar/coconut sugar

  • 1 Tbsp White/ apple cider Vinegar

  • 1 Tbsp Vanilla

  • 1 1/2 tsp Espresso/Coffee Powder

  • 4 Tbsp Olive oil


  • 1 1/2 cups Wholemeal Spelt Flour/Wholewheat flour

  • 1/4 cup Cocoa powder

  • 1 tsp Bicarbonate of soda

  • Pinch salt


  • 1/3 cup Almonds

  • 1/3 cup Walnuts

  • 2 tbsp coconut sugar/unrefined cane sugar


  1. Preheat oven to 160°C fan/180°C

  2. Line muffin/cupcake tray with cases

  3. Roughly chop nuts, combine with sugar and set aside

  4. Mix together wet ingredients until sugar has disolved

  5. Combine the dry ingredients, sift (to get rid of larger husks) into wet ingredients and mix quickly

  6. Fill each case until about 3/4 full (I use a 1/4 cup measure) and sprinkle each with nut mixture

  7. Bake for 25 mins/ until toothpick inserted comes out clean