Description
These Vegan Double Chocolate Muffins will be your new favorite dessert or breakfast! Just mix the batter and scoop it into a muffin pan and you've have your muffins done in just 30 minutes!
Ingredients
Units
Scale
Wet Ingredients
- 2 Flax Eggs, See Note 1 on how to make them. (see Note 1)
- 170 grams (About 3/4 Cup) Vegan Yogurt (see Note 2)
- 1/2 cup Soy Milk
- 2 Tablespoons Smooth Peanut Butter
- 1 Teaspoon Apple Cider Vinegar
- 2 Teaspoons Vanilla Extract
Dry Ingredients
- 50 grams (About a 1/2 Cup) of Unsweetened Cocoa Powder
- 210 grams (About 1.75 Cups) All Purpose Flour
- 100 grams (1/2 Cup) Granulated Cane Sugar
- 100 grams (1/2 Cup) Granulate Coconut Sugar
- 1.5 Teaspoons Baking Powder
- 1 Teaspoon Baking Soda
- 1/8 Teaspoon Salt
Fold-Ins
- 280 grams (2 Cups) Vegan Semisweet Chocolate Chunks and/or Chips, See Note 2
Instructions
- Preheat Oven to 425 F (215 C)
- Make the Flax Eggs: Grind up your flaxseeds and then add the water. Add it to the fridge and let it gel while working on the other steps
- Mix the Dry Ingredients: In a large mixing bowl add your flour in using a flour sifter or a fine mesh sieve. Then add your cocoa powder, sugars, baking powder, baking soda, and salt. Mix them together with a whisk.
- Mix the Wet Ingredients: In a sperate medium bowl, add the flax eggs, vegan yogurt, soy milk, peanut butter, apple cider vinegar, and vanilla extract. Mix together with a spatula until they are completely combined.
- Combine the Ingredients: Pour the wet ingredients bowl into the dry ingredients bowl. With a large spatula, begin to mix. To avoid overmixing, make sure ever stir you do simultaneously scrapes the sides of the bowl. Make sure to end each scrape pushing materials into the center of the muffin batter.
- Fold in the Chocolate Chips: Note, reserve about 1/3 of the chocolate chips to add as toppings to the muffins. Pour the rest of the vegan chocolate chips into the bowl and then gently fold them into the batter.
- Fill the Muffin Tray: If you are using a metal muffin tin, make sure to use muffin liners or spray the insides with spray oil. We used a silicon muffin tray, which lets you pop out the muffins easily. Using a large scoop, take the batter and place a scoop of it in each muffin slot. If any of them turn out uneven, use a spatula to fill them up using the leftover batter. Then take the remaining chocolate chips and place them on top of the muffins, gently pressing them down.
- Bake: If using a silicon tray, have a baking tray underneath to help them sit on the oven rack. Add them to the oven and bake for 6 minutes. Once the time rings, reduce the heat to 350 F (175 C) and bake for another 14 minutes. Test them using a toothpick to make sure they are done on the inside.
- Enjoy: Let them cook for about 15 minutes and then remove them from the tray.
Notes
- Note 1: You make a flax egg by grinding up a tablespoon of flax seeds in a spice grinder and adding 2 tablespoons of water. Mix them together and let them gel in the fridge for about 5 to 10 minutes. You can mix multiple flax eggs together at once in the same bowl. So for this recipe, you'll want 2 tablespoons ground flax and 4 tablespoons of water.
- Note 2: You should be able to used applesauce or mashed bananas in place of the yogurt (in similar amounts), but keep in mind we have not tested the recipe with this substitution (though we've made lots of muffins with these ingredients).
- Note 3: You can use either chunks or chips, but you can add a lot of texture if you use both types!
- Note 4: These can be made into mini muffins. You'll just need a mini muffin tray and a smaller scoop to fill said tray. You may also want vegan mini chocolate chips.
- Prep Time: 10 Minutes
- Cook Time: 20 minutes
- Category: Baking, Breakfast, Dessert, Snack
- Method: Baking
- Cuisine: American, Breakfast, Dessert