Vegan Double Chocolate Muffins
Vegan double chocolate muffins are a testament to the versatility and deliciousness of plant-based baking.
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
- ⅓ 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.