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vegan chocolate muffin

Vegan Double Chocolate Muffins

Vegan double chocolate muffins are a testament to the versatility and deliciousness of plant-based baking.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast, Dessert
Cuisine American
Servings 12 muffins
Calories 307 kcal

Ingredients
 
 

  • 218 g AP flour
  • 44 g cocoa powder unsweetened
  • 150 g granulated sugar vegan friendly
  • 1 cup non-dairy milk coconut, rice, oat, etc.
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • cup oil any neutral oil
  • 1 tsp. vanilla extract
  • ¼ tsp. sea salt
  • 10 oz. vegan chocolate chips for batter and sprinkling on top

Instructions
 

  • Preheat oven to 325℉.
  • In a mixing bowl, mix all the dry ingredients, like flour, cocoa powder, baking powder and soda, sugar, salt.
  • In a large measuring cup or a bowl, add the wet ingredients, such as the non dairy milk, oil and vanilla. To make a great muffin, all ingredients have to be seperated first.
  • Add half of the vegan chocolate chips to the dry batter and briefly mix.
  • Add the wet ingredients to the dry ingredients and mix ONLY 10 TIMES around with a spatula, or carefully with an electronic mixer! OVERMIXING turns the muffins into a cake.
  • Prepare a muffin pan, and either line or grease thoroughly the pans pockets, before placing the batter evenly into each.
  • Sprinkle the extra chocolate chips over the batter, and place in oven for about 25 minutes, or when a toothpick comes out clean.

Notes

Best to store at room temperature in a container or freeze.

Nutrition

Calories: 307kcalCarbohydrates: 44gProtein: 5gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.02gSodium: 151mgPotassium: 104mgFiber: 4gSugar: 24gVitamin A: 77IUVitamin C: 1mgCalcium: 90mgIron: 3mg
Keyword chocolate, muffins, non-dairy, vegan
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