Chocolate Blueberry Muffins to Help You “Wake Up Vegan”

Going fully vegan can be a big step for a lot of people, but the health benefits of a plant-based diet are undeniable. So how do you get your hesitant friends and family on board? Jorge Cruise’s Tiny and Full, while not a purely vegan cookbook, is full of great vegan tips and recipes—making it an excellent gift book for anyone curious about trying veganism, or incorporating more plant-based goodness into their diet. Give the gift of healthy motivation this holiday . . . and we hope you enjoy this Tiny and Full recipe!

Chocolate Blueberry Muffins

 Chocolate Blueberry Muffins from Tiny and Full

Makes 12 muffins


1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
4 tsp. raw sugar
2 tsp. baking powder
1 1/2 tsp. egg replacer
1/2 tsp. salt
1 1/4 cups unsweetened coconut milk
1/4 cup applesauce
1/2 cup frozen blueberries


  1. Preheat oven to 400°F.
  2. Spray a 12-cup muffin tin with nonstick cooking spray.
  3. In a large bowl, combine flour, cocoa powder, sugar, baking powder, egg replacer, and salt.
  4. In a small bowl, mix coconut milk and applesauce.
  5. Add wet ingredients to dry ingredients and stir to combine.
  6. Fold in blueberries.
  7. Using a 1/4-cup measure, scoop batter into muffin tins about two-thirds full.
  8. Bake for 20-25 minutes, or until toothpick inserted into center comes out clean.
  9. Cool for 5 minutes in the tin, and then remove and let cool on a rack.
  10. Enjoy!

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More about Tiny and Full: Website | Facebook | Twitter | Instagram


  1. Car said on

    Can this recipe be successful with the substitution of Almond or Cashew Milk for Coconut Milk?

    • Heather Butterfield said on

      Car, I haven’t tried the recipe with that substitution, but I imagine it would be fine! Plant milks are usually pretty interchangeable when it comes to baking. If you try it let us know how it goes. 🙂

  2. Disappointed said on

    This recipe didn’t work at all 🙁 It didn’t rise, was bland, and was not sweet at all!!

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