Vegan Chocolate Muffins

Name: Vegan Chocolate Muffins
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 12
Ingredients: 3 cups all purpose flour; 2/3 cup cocoa powder; 2 tsp baking soda; 1 tsp salt; 1.5 cups soy milk (you can use soy vanilla for extra vanilla punch); 0.5 cup coffee; 1 cup brown sugar; 2 tbsp apple cider vinegar; 2/3 cup oil (neutral like sunflower, grape, or colza oil); 5 tbsp dark chocolate chips

by VegnFit

12 servings

25 min

Soft, mega chocolatey Vegan Chocolate Muffins with indulgent addition of chocolate chips.

Ready in 30 minutes, tender, luscious chocolate muffins are perfect snack for all chocolate lovers. 100% plant based, those vegan muffins are as rich in taste and moist as standard ones.

CAN YOU ADD MORE GOODNESS TO VEGAN CHOCOLATE MUFFINS?

Why not? Let’s see how can we tweak the recipe to bring even more lusciousness.

Before adding wet ingredients you can add one of below to the batter:

- zest grated from 1 orange

- chopped pecan nuts

- pure vanilla extract

Other recipes for delicious sweets with chocolate chips:

Vegan Chocolate Chips Banana Bars

Banana & Oat Cookies with Chocolate Chips

Vegan Chocolate Muffins

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Recipe details

Yield 12 servings
Time spent: Prep time: 5 Minutes Cook time: 20 Minutes Total time: 25 min

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Ingredients

DRY INGREDIENTS

3 cups all purpose flour
2/3 cup cocoa powder
2 tsp baking soda
1 tsp salt

WET INGREDIENTS

1.5 cups soy milk (you can use soy vanilla for extra vanilla punch)
0.5 cup coffee
1 cup brown sugar
2 tbsp apple cider vinegar
2/3 cup oil (neutral like sunflower, grape, or colza oil)

ADDITIONS

5 tbsp dark chocolate chips

Instructions

Add apple cider vinegar to milk and set aside for 10 minutes.
Add all dry ingredients to a bowl and whisk well.
Add chocolate chips and stir them in, so they are distributed evenly in the flour. Leave 1 tbsp chocolate chips to sprinkle on top of muffins.
In a bowl or blender container mix brown sugar, coffee and oil – make sure they are al combined well. I used smoothie blender to do that. You can also use hand blender.
Pour wet ingredients into dry ones and mix just enough for the batter to come together. DO NOT OVERMIX.
Line muffin baking tray with muffin (cupcake) liners or grease the tray if not using liners. I use silicone muffin forms, that do not need lining nor greasing.
Use spoon or ice cream scoop to fill muffin forms, don’t put more batter than half of the tray height. Those muffins raise considerably.
Decorate top of your vegan chocolate muffins with additional chocolate chips or your favorite nuts.
Bake in 180°C / 350°F for 20 minutes. Check with a toothpick if the muffins are baked enough. There should be no dough on the toothpick as you take it out.

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Vegan Chocolate Muffins

Vegan Chocolate Muffins

Recipe details

Ingredients

DRY INGREDIENTS

WET INGREDIENTS

ADDITIONS

Instructions

Tips

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Vegan Chocolate Muffins

Vegan Chocolate Muffins

Recipe details

Ingredients

DRY INGREDIENTS

WET INGREDIENTS

ADDITIONS

Instructions

Tips

Popular Recipe Book

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