Vegan Double Chocolate Strawberry Muffins Recipes

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VEGAN DOUBLE CHOCOLATE MUFFINS



Vegan Double Chocolate Muffins image

1 bowl, 10 ingredients, and only 30 minutes to make! So easy with no weird or hard to find ingredients. Moist, chocolatey, and perfect for breakfast or a snack.

Provided by Sam Turnbull • It Doesn't Taste Like Chicken

Categories     Breakfast     Snack

Time 30m

Number Of Ingredients 10

1 1/4 cups all-purpose flour
3/4 cup white sugar
1/2 cup cocoa powder
2 teaspoons baking powder
1 teaspoon instant espresso powder ((optional, see notes))
1/2 teaspoon salt
1 cup plant-based milk ((such as soy or almond))
1/2 cup light oil ((such as canola or vegetable))
1 tablespoon apple cider vinegar
1 cup vegan chocolate chips or chunks

Steps:

  • Preheat your oven to 400F (200C). For medium-sized muffins, line 12 wells of a muffin pan with paper liners or lightly grease the pan. For larger sized muffins line or grease only 9 wells of a muffin pan.
  • In a large bowl whisk together the flour, sugar, cocoa powder, baking powder, instant espresso powder and salt. Then add the plant-based milk, light oil, and apple cider vinegar and stir until just combined. Don't over mix! Now gently fold in the chocolate chips.
  • Divide the batter evenly among the 12 or 9 wells of the prepared muffin pan. Bake 20 to 26 minutes for until the muffins have cracks on the top and a toothpick inserted into the center comes out clean. *Test several spots with the toothpick as you may hit a melted chocolate chip which could mislead you into thinking they aren't cooked. If making 12 muffins the timing will be on the lower side and if making 9 muffins it will be on the higher side. Let the muffins cool in the pan before removing.

Nutrition Facts : Calories 260 kcal, Carbohydrate 34 g, Protein 3 g, Fat 15 g, SaturatedFat 5 g, Sodium 99 mg, Fiber 3 g, Sugar 20 g, ServingSize 1 serving

VEGAN DOUBLE CHOCOLATE STRAWBERRY MUFFINS



Vegan Double Chocolate Strawberry Muffins image

I developed this recipe with the goal of making a sweet, chocolatey treat with some strawberries I picked. I had frozen and thawed the strawberries, but you can use fresh if you wish. The muffins use techniques that you will probably recognize from brownie recipes, so they are really a cross between muffins and brownies.

Provided by BB2011

Categories     Bar Cookie

Time 35m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 11

1 1/2 cups all-purpose flour
1/3 cup cocoa powder
3/4 cup sugar
1 teaspoon baking powder
1/4 cup margarine
2 Ener-G Egg Substitute
2 teaspoons vanilla extract
1/4 cup vegetable oil
3/4 cup soymilk
1 cup Ghirardelli semi-sweet chocolate chips
12 strawberries

Steps:

  • Preheat oven to 350°F Grease 12 muffin tins with nonstick spray.
  • In a large bowl, combine the flour, cocoa powder, sugar, and baking powder.
  • Melt the margarine and 1/4 cup of the chocolate chips carefully in the microwave. While this mixture cools, mix the egg replacer, vanilla, oil, and soymilk in a separate bowl. Add the margarine-chocolate chip mixture to this bowl once it has cooled for a couple of minutes.
  • Combine the wet and dry ingredients. Make sure the batter is cool, and then stir in 1/2 cup of the chocolate chips.
  • Spoon the batter into the muffin tins. Make sure strawberries are washed and cored, and press one into the center of each batter-filled muffin tin. Cover completely with batter.
  • Sprinkle the remaining 1/4 cup of chocolate chips evenly over the batter and gently press into the tops just enough to hold them in place.
  • Bake for 25 minutes. Let cool for 20 minutes, then gently remove from muffin tin.

Nutrition Facts : Calories 238.6, Fat 11.6, SaturatedFat 3, Sodium 84.9, Carbohydrate 32.9, Fiber 2.1, Sugar 17.8, Protein 3.2

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