Vegan chocolate muffins
Based on 0 ratings
"Definitely satisfying!"
Difficulty
Easy 👌15
min.
Preparation
20
min.
Baking
0
min.
Resting
Ingredients
Servings2
10 g
coconut oil
41⅔ ml
almond milk
⅛ tbsp
apple cider vinegar
2 tbsp
maple syrup
⅛ tsp
vanilla
⅛ pinch
salt
25 g
Almond meal
25 g
flour
⅓ tsp
baking powder
⅛ tsp
Baking soda
8⅓ g
Coco powder
8⅓ g
chocolate chips
Step 1/8
Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
Step 2/8
- 10 g coconut oil
Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)
Step 3/8
- 41⅔ ml almond milk
- ⅛ tbsp apple cider vinegar
- 2 tbsp maple syrup
- ⅛ tsp vanilla
- ⅛ pinch salt
- 25 g Almond meal
Once melted, add the milk to the same bowl along with the vinegar, maple syrup, vanilla, salt and ground almonds
Step 4/8
- 25 g flour
- ⅓ tsp baking powder
- ⅛ tsp Baking soda
- 8⅓ g Coco powder
Sift in the flour, baking powder, bicarbonate of soda and cocoa powder
Step 5/8
Mix well, adding a tiny splash more milk if it’s looking too dry
Step 6/8
Stir in the chocolate chips
Step 7/8
Transfer mixture between muffin cases in a muffin tin
Step 8/8
Bake in oven for around 20 minutes until risen and an inserted skewer comes out clean
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