• Serves 8
  • Makes 8
  • 25 minutes
  • Difficulty Easy
  • 9 Ingredients


These delicious muffins are very rich and freeze really well!

Ingredients (serves 8 | makes 8 muffins)

  • 132g Flour
  • 4 Tblsp Cocoa Powder
  • 100g Soft brown sugar
  • 1 & 1/2 tsp Baking powder
  • 3/4 tsp Bicarb Soda
  • 40ml Vegetable oil
  • 70ml Apple puree or prune juice
  • 200ml Milk
  • 1/2 tsp Vanilla extract


  1. Mix dry ingredients together in a bowl.
  2. Mix wet ingredients together in another bowl then add wet ingredients to dry and mix lightly until just combined. Don't over mix.
  3. Scoop out mix into 8 muffin cases and bake at 180 C or 170 C fan forced for approximately 20 minutes.

  • This recipe will come in handy for playgroup parties as there are children with egg allergys there. They will love to be able to join in and have some cake. Thankyou


  • This will come in very handy as I know someone who has an allergy to eggs


  • Love all sorts of muffins and egg free is fine by me.


  • Thanks for this. My child has a friend allergic to eggs and I’m always trying to collect snack recipes to use when they come to play


  • Great for when you run out of eggs!

    • Such a good point – happens often in an egg loving house.


  • what a great recipe for the school lunch box


  • My partner does not like eggs so this will great to try to see if likes the muffins more than usual! Thanks.


  • Great for those that can not have eggs and when eggs are in short supply.


  • Perfect for those friends who are intolerant to eggs – thanks for posting!


  • These look great and it’s a handy recipe to have.


  • Thank you, any recipe that you can freeze is always handy!! Plus gluten free and simple, lovin it!!’


  • Awesome- exactly what i needed for my daughters birthday coming up.


  • Great delicious recipe for those with an egg allergy!


  • Great one, like the apple purĂ©e in it!


  • it s good and great


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