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Decadent Double Chocolate Muffins
Indulge in these decadent double chocolate muffins, a vegan delight that's rich, moist, and absolutely irresistible!
Portions:
12
Preparation Time:
30
minuten
min
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Equipment
Measuring cups and spoons
Mixing bowls (large and small)
Muffin tin (standard or jumbo)
Paper liners or nonstick cooking spray
Sifter
whisk,
spatula
wire rack
Ingrediënten
▢
120
g
1 cup white whole wheat or whole wheat pastry flour
▢
63
g
½ cup all-purpose flour
▢
¼
teaspoon
fine sea salt
▢
120
g
1 cup powdered sugar
▢
20
g
¼ cup unsweetened cocoa powder
▢
1
teaspoon
baking soda
▢
76
g
¼ cup + 1 tablespoon unsweetened applesauce
▢
15
ml
1 tablespoon apple cider vinegar
▢
1
teaspoon
pure vanilla extract
▢
235
ml
1 cup plain soy creamer or any nondairy milk
▢
58
g
½ cup nondairy semisweet chocolate chips
Instructies
Preheat the oven to 350°F (180°C).
Line a muffin tin with paper liners or lightly coat a jumbo muffin tin with nonstick cooking spray.
In a large bowl, sift together the flours, salt, powdered sugar, cocoa powder, and baking soda.
Set aside.
In a small bowl, whisk the applesauce, apple cider vinegar, vanilla extract, and soy creamer until combined.
Gently fold the wet mixture into the dry ingredients, being careful not to overmix.
Fold in the nondairy semisweet chocolate chips.
Divide the batter evenly into the prepared muffin cups.
Bake for 16-20 minutes for standard muffins or 25 minutes for jumbo muffins, or until a toothpick inserted in the center comes out clean.
Cool the muffins on a wire rack before serving.
Notes / Tips / Wine Advice:
Wine Advice:
Pair with a sweet red wine like Lambrusco for a luxurious treat.
Nutritional Information
Calories:
160
kcal
|
Carbohydrates:
30
g
|
Protein:
3
g
|
Fat:
3
g
|
Sugar:
12
g
|
Salt:
80
g
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Recipe Category
Breakfast
/
Cupcakes-Brownies
/
Dessert
/
Snacks
Country
American
Holliday:
Birthday
/
Christmas
/
Valentinesday
Diets
Dairy free
/
Vegetarian