Vegan Chocolate Muffins
Delicious, moist, and chocolaty, these vegan chocolate muffins are perfect for breakfast or a sweet snack.
Looking for a delectable vegan treat?
These whole-food-plant-based chocolate muffins are not only easy to make but are also packed with wholesome ingredients.
Perfect for satisfying your sweet tooth without compromising your dietary choices, this recipe is ideal for anyone looking to enjoy plant-based baking.
Explore more vegan recipes at vegancooking.recipes.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Whole wheat flour can be substituted with spelt flour for a nuttier taste. For a gluten-free option, use a gluten-free flour blend. Dark chocolate chips should be checked for vegan certification.
Tips & Notes
- •For extra chocolate flavor, sprinkle a few chocolate chips on top before baking.
- •Make sure not to overmix the batter to keep the muffins light and fluffy.
Recipe Variations
- •Add chopped walnuts or pecans for a crunchy texture.
- •Incorporate banana puree for a fruity twist.
Storage & Freezing
Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a freezer-safe bag for up to 3 months.
Frequently Asked Questions
Can I substitute the maple syrup?
Yes, you can use agave syrup or another liquid sweetener of your choice.
How can I make these muffins gluten-free?
Use a certified gluten-free flour blend in place of whole wheat flour.
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Delicious, moist, and chocolaty, these vegan chocolate muffins are perfect for breakfast or a sweet snack.
Nutrition (per serving)
Ingredients
Instructions
- 1
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- 2
In a large mixing bowl, combine the sifted whole wheat flour, cocoa powder, baking powder, baking soda, and salt. Whisk together until well mixed.
- 3
In another bowl, mix together the maple syrup, unsweetened applesauce, almond milk, and vanilla extract until smooth.
- 4
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
- 5
Fold in the dark chocolate chips, ensuring they are evenly distributed throughout the batter.
- 6
Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- 7
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- 8
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
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