Vegan Double Chocolate Muffins Food

VEGAN DOUBLE CHOCOLATE MUFFINS

Vegan Double Chocolate Muffins image

1 bowl, 10 ingredients, and only 30 minutes to make! So easy with no weird or hard to find ingredients. Moist, chocolatey, and perfect for breakfast or a snack.

Provided by Sam Turnbull • It Doesn't Taste Like Chicken

Time 30m

Number Of Ingredients 10

Ingredients

1 1/4 cups all-purpose flour
3/4 cup white sugar
1/2 cup cocoa powder
2 teaspoons baking powder
1 teaspoon instant espresso powder ((optional, see notes))
1/2 teaspoon salt
1 cup plant-based milk ((such as soy or almond))
1/2 cup light oil ((such as canola or vegetable))
1 tablespoon apple cider vinegar
1 cup vegan chocolate chips or chunks

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

Vegan Double Chocolate Strawberry Muffins image

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

Ingredients

1 1/2 cups all-purpose flour
1/3 cup cocoa powder
3/4 cup sugar
1 teaspoon baking powder
1/4 cup margarine
2 Ener-G Egg Substitute
2 teaspoons vanilla extract
1/4 cup vegetable oil
3/4 cup soymilk
1 cup Ghirardelli semi-sweet chocolate chips
12 strawberries

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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