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.
10 minutesmins
25 minutesmins
35 minutesmins
12muffins
Calories: 229kcal
Ingredients
3/4cupof almondrice, or soy milk
1tablespoonof apple cider vinegar
1/4cupof apple sauce
1/4cupof coconut or avocado oil
1teaspoonof vanilla
3/4cupof sugar
1/2cupof cocoa powder
1¼cupsof flour
1teaspoonof baking powder
1/2teaspoonof baking soda
1/2teaspoonof salt
1cupof 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.