Vegan Double Chocolate Muffins Food
VEGAN DOUBLE CHOCOLATE MUFFINS
Steps:
- Preheat your oven to 400F (200C). For medium-sized muffins, line 12 wells of a muffin pan with paper liners or lightly grease the pan. For larger sized muffins line or grease only 9 wells of a muffin pan.
- In a large bowl whisk together the flour, sugar, cocoa powder, baking powder, instant espresso powder and salt. Then add the plant-based milk, light oil, and apple cider vinegar and stir until just combined. Don't over mix! Now gently fold in the chocolate chips.
- Divide the batter evenly among the 12 or 9 wells of the prepared muffin pan. Bake 20 to 26 minutes for until the muffins have cracks on the top and a toothpick inserted into the center comes out clean. *Test several spots with the toothpick as you may hit a melted chocolate chip which could mislead you into thinking they aren't cooked. If making 12 muffins the timing will be on the lower side and if making 9 muffins it will be on the higher side. Let the muffins cool in the pan before removing.
Nutrition Facts : Calories 260 kcal, Carbohydrate 34 g, Protein 3 g, Fat 15 g, SaturatedFat 5 g, Sodium 99 mg, Fiber 3 g, Sugar 20 g, ServingSize 1 serving
VEGAN DOUBLE CHOCOLATE STRAWBERRY MUFFINS
I developed this recipe with the goal of making a sweet, chocolatey treat with some strawberries I picked. I had frozen and thawed the strawberries, but you can use fresh if you wish. The muffins use techniques that you will probably recognize from brownie recipes, so they are really a cross between muffins and brownies.
Provided by BB2011
Categories Bar Cookie
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F Grease 12 muffin tins with nonstick spray.
- In a large bowl, combine the flour, cocoa powder, sugar, and baking powder.
- Melt the margarine and 1/4 cup of the chocolate chips carefully in the microwave. While this mixture cools, mix the egg replacer, vanilla, oil, and soymilk in a separate bowl. Add the margarine-chocolate chip mixture to this bowl once it has cooled for a couple of minutes.
- Combine the wet and dry ingredients. Make sure the batter is cool, and then stir in 1/2 cup of the chocolate chips.
- Spoon the batter into the muffin tins. Make sure strawberries are washed and cored, and press one into the center of each batter-filled muffin tin. Cover completely with batter.
- Sprinkle the remaining 1/4 cup of chocolate chips evenly over the batter and gently press into the tops just enough to hold them in place.
- Bake for 25 minutes. Let cool for 20 minutes, then gently remove from muffin tin.
Nutrition Facts : Calories 238.6, Fat 11.6, SaturatedFat 3, Sodium 84.9, Carbohydrate 32.9, Fiber 2.1, Sugar 17.8, Protein 3.2
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