Serve these vegan chocolate muffins with some strawberries and a tall glass of homemade almond milk. Hi there! This can be made into a banana bread by cooking in a loaf pan. While you wait the 15 minutes for the muffins, you can pour your first cup of coffee and just stand in the kitchen enjoying it while the muffins do their muffin thing. I think using dark cocoa also really makes these muffins – I combine that with a hint of ground coffee and it makes these muffins ridiculously rich and flavorful. This would be amazing at any time with some tea! This was one of those happy baking projects in which I was pretty sure that the end product would turn out well. They’re quick enough that you could feasibly make them and still get out the door on time. So go ahead, start your day off with a chocolate muffin! While the coffee is doing it’s coffee thing, gently stir the ingredients together, add in the chocolate chips, stir, pour in the prepared muffin tins, and pop in the oven. Yum, these looks really delicious and moist. <333. Vegan or not, I HIGHLY recommend that you make these muffins this weekend. I made these last week and they reminded me of a coffee shop muffin that I used to eat all the time in college! This recipe really is my go-to for a chocolate fix – they are just so easy to make and so rich and delicious. Set oven to 350F and bake for 45-50 minutes. If you have 9×13, that will work well! These are slightly-sweet, get-your-chocolate-fix snack or dessert chocolate muffins. These muffins look so chocolatey and delicious, just the type of comfort food we need right now. I had a sense of what to expect from these muffins before the came out of the oven: the moist crumb, the intense chocolate flavor, the fact that they’re more dessert than breakfast fare, in a good way. please leave a star review and a comment below! I think they will work in a glass baking dish (basically you’d just be making a chocolate cake! Can unsweetened almond milk be a substitute for soy milk? Gluten-free flours don’t behave like regular flour. That’s a complete meal if you ask me. I love your recipes, you make the best vegan stuff and are so creative! Should be enough batter to make 12 muffins. These muffins are packed with chocolate chips in the batter, and topped with a few more for an irresistible look. What I really love about these muffins as well is that they can be stored in an air-tight container for up to 5 days (I also place a paper towel on the bottom of the container). Pour the batter evenly into the muffin tins, sprinkle with the remaining chocolate chips, and place in the oven. Ingredients 2 Cups All-Purpose Flour 2/3 Cup Cocoa* 3/4 Cup Sugar 1 Cup Plant Milk 1/2 cup Vegan Butter (melted) 1 Tbsp Ground Coffee (optional) 1 Flax Egg** 2 Tsp Vanilla Extract 1 1/2 Tsp Baking Powder 1/2 Tsp Baking Soda 1/2 Tsp Salt 1 Cup Chocolate Chips Keep being amazing! All the decadence of a rich chocolate cake, but in muffin form! Hi Maryann. In today’s post, I’m going to be sharing my favorite double chocolate muffin recipe, so that you can make yourself feel happier. They kind of feel fancy but with so little effort. spam folder for the confirmation email). Once thickened, add flax egg to remaining ingredients and stir. Add the soy milk, vanilla, coconut oil, applesauce, and apple cider vinegar and whisk to combine. Add bananas to flax mixture and mash until smooth using a fork or whisk. Add the vegetable oil and applesauce, then stir in the flax mixture. These vegan double chocolate muffins are so soft, moist and packed with chocolate flavor! The muffins will be a little tricky to unwrap when they are still warm since it will stick slightly, but as they cool the wrapper will come right off! Your email address will not be published. Sorry, your blog cannot share posts by email. Divide the batter evenly among the 12 or 9 wells of the prepared muffin pan. Oats (make sure to get oats that do have the gluten free seal on them), Apple cider vinegar (this creates a lovely reaction with the baking soda to help make the muffins lighter and more airy). Making a well in the center of the dry ingredients, fold in the wet ingredients until just mixed together fully. This post may contain affiliate links. If you’re not a coffee fan you can leave it out, and even use regular cocoa if you want the taste a little less intense, but I absolutely love the combo! To make this batter, you’ll only need one bowl, a muffin baking tray, muffin wrappers, a whisk and a spatula to stir. You can really never go wrong with a double chocolate recipe! If you want to totally omit the chocolate chips (can’t relate), they will still turn out good! They’re perfect as a make-ahead breakfast for anyone’s who’s too busy to cook every morning. Some examples are almond milk, oat milk, cashew milk, coconut milk, etc. The double chocolate factor is really what makes these muffins great! When things feel particularly uncertain or unknowable, it’s usually my first instinct to bake. Preheat the oven to 350 degrees F. Line or spray a 12 cup muffin tin (could also use a 6 cup jumbo muffin tin). Bake for 18-20 minutes or until a toothpick comes out clean. Add the wet ingredients to the dry and mix until no more spots of flour are visible and the batter is mostly smooth (a few small clumps are fine). In a small bowl combine the soy milk and apple cider vinegar. This field is for validation purposes and should be left unchanged. These are amazing! Perfect Vegan Banana Chocolate Chip Muffins, Vegan Chocolate Bundt Cake with Chocolate Ganache Glaze, Could these mini sweet potato casseroles be any cu, Sure, low-key cooking and two-person recipes make, Not in the mood to make pie crust? It’s not like blueberry muffins where you have to make sure the blueberries don’t sink, in this case, the chocolate chips stay put! Add baking cups into a muffin tin or spray them well with nonstick spray. Like, I’ve been carrying it around with me and have bookmarked about 1/5 of the recipes. But I also just love the more organic look it makes by just sprinkling them on like this! Move the batter into your muffin wrappers – you can fill them up most of the way, leaving just a bit of space between the batter and the top of the wrapper. STEP 6: Let the vegan double chocolate chip muffins cool and enjoy! Baked goods can very often get dry or fall apart easily. *I used dark cocoa for a stronger chocolate taste, but you can use regular too. I honestly don’t bake muffins enough but with this recipe, I might just make them every weekend. When I crave a chocolate muffin, it’s mostly because I am craving chocolate. When things feel particularly uncertain or unknowable, it’s usually my first instinct to bake. Baking is more science than art, and the precision is part of what I find soothing. ), but you might need two of them if you’re using square (8×8 or 9×9). I love all things chocolate. These vegan double chocolate muffins are so moist, decadent and rich! There’s alway, When I asked what kind of recipes you wanted to se, Cozy, carby, unfussy cornbread sage stuffing. Tag @Foodwithfeeling on Instagram and hashtag it #Foodwithfeeling, ***Some of the links above are affiliate links meaning that if you end up buying one of the products, I’ll make a teensy profit at no extra cost to you. Hooray! I hope you’ll enjoy them, too. Crafting a thoughtful, practical newsletter is part of my goal to help you approach vegan cooking with a sense of ease and confidence! Required fields are marked *. This is a great recipe. Stir together ground flax and water in a small bowl and set aside for 3-5 minutes to thicken. Bake 20 to 26 minutes … And there’s comfort in the ritual, too: baking, measuring, following a recipe. Or tomorrow if you want. In a small cup, mix together the ground flaxseed and water to make an "egg.". Whisk together then set aside to … I only had white whole wheat flour and almond milk so I used those. For these muffins, I used the mini semisweet chocolate chips, which you can buy here.
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