VEGAN DOUBLE CHOCOLATE MUFFINS

This recipe for making vegan double chocolate muffins is incredibly simple. The muffins turn out soft and delicious. It's an ideal and simple option for any time.
Automatic eraser, chocolate muffins on a white plate with a bite taken out.

About this recipe

This is the perfect recipe for chocolate chip muffins. They are soft on the inside with a slightly crispy outside. These vegan muffins are very easy to make and ideal to make with children.

When my kids were little, I loved to make them with them. They are the perfect recipe for children, as it teaches them that making muffins and cupcakes at home is easy, fun, and fast.

How to make chocolate chip muffins?

A glass bowl with sparks and a spoon.

Start by measuring the milk and adding the apple cider vinegar. Mix the vegetable oil, applesauce, and vanilla in a large bowl.

Add the powders and mix well; add the milk with the vinegar.

One person pours chocolate into a muffin tin filled with sprinkles.

Prepare a muffin pan with muffin papers and divide the mixture among them; bake and enjoy!





Automatic eraser, chocolate muffins on a white plate with a bite taken out.

Vegan Double Chocolate Muffins

Alejandra Graf
This recipe for making vegan double chocolate muffins is incredibly simple. The muffins turn out soft and delicious. It’s an ideal and simple option for any time.
5 de 1 voto
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course baaked goods
Cuisine American
Servings 12 muffins
Calories 229 kcal

Equipment

Ingredients
  

  • 3/4 cup of almond rice, or soy milk
  • 1 tablespoon of apple cider vinegar
  • 1/4 cup of apple sauce
  • 1/4 cup of coconut or avocado oil
  • 1 teaspoon of vanilla
  • 3/4 cup of sugar
  • 1/2 cup of cocoa powder
  • cups of flour
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon of salt
  • 1 cup of chocolate chips

Instructions
 

  • Preheat the oven to 350ºF and prepare a 12-muffin tray with liners.
  • Measure the milk and add the vinegar, set aside.
  • In a large bowl, add the oil, apple sauce, and the milk-vinegar mixture you prepared earlier.
  • Add the dry ingredients and mix well, then finish by adding the chocolate chips.
  • Divide the mixture among the 12 muffins.
  • Bake in the oven for 20 minutes or until a toothpick inserted comes out clean.

Notes

  • Do not overmix the batter. You mustn’t mix the batter too much.
  • It’s better to do it in parts, first the dry ingredients, then the wet ingredients, and then combine everything.
  • Grease the mold or use good liners so they don’t stick.
  • Do not overfill the mold. It’s better to fill each cupcake halfway or up to 3/4 maximum.
  • Let them cool. When they come out of the oven, place them on a separate tray to cool, you can use a cake cooling rack.

Nutrition

Serving: 1muffinCalories: 229kcalCarbohydrates: 35gProtein: 2gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 152mgPotassium: 171mgFiber: 2gSugar: 22gVitamin A: 59IUVitamin C: 1mgCalcium: 53mgIron: 1mg
Keyword plant based muffins, vegan chocolate muffins, vegan muffins

information

Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

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