Vegan Double Chocolate Muffins
Hello & Happy Wednesday!
While many food bloggers are winding down, I STILL have recipes to go thru for 2018! If I had to say it, 2018 was the year of the fab vegan muffins lol. For years I didn’t explore muffins as I found them to just not be as impressive as the traditional varieties.
Either the texture was off or they didn’t cook all the way thru, either way I was just always disappointed. Until I came across the perf muffin recipe, and the rest is history!
To date I’ve done an Eggnog, Gingerbread, Peanut Butter & Chocolate, Dark Chocolate Strawberry, Orange Cranberry, Peach Oatmeal, Strawberry Basil, Raspberry Almond, Pumpkin Chocolate Chip, Cinnamon Apple, Blueberry Almond, Green Machine and a Dark Chocolate & Raspberry muffins!
Needless to say, I love a good muffin!
What’s fab about these muffins, is everything! It’s my staple muffin recipe with cocoa powder added, quick, easy, minimal ingredients, affordable, rich chocolate flavor, notes of espresso which enhance the chocolate flavor, buttery soft, perfect for any season, and a chocolate lover’s dream!
If you love all things chocolate or are craving the timeless chocolate muffin, you’re going to love this vegan Double Chocolate Muffin!
Why this recipe rocks:
Rich chocolate flavor
Per for any season!
Notes of coffee, which enhance the chocolate flavor
Eat Drink Shrink
Yields 8-10 muffins
5 minPrep Time
15 minCook Time
20 minTotal Time
- 1 cup flour
- 1/2 cup coconut sugar or cane sugar
- 1/2 teaspoon kosher salt
- 2 teaspoons baking powder
- 1/3 cup coconut oil, melted
- 1 large banana, mashed
- 1/2 cup almond milk, plus 2 tbsps (room temp)
- 1 tbsp coffee grains (optional)
- 1/2 cup cocoa powder
- 3/4 cup chocolate pieces
- Heat oven to 375 degrees F. For big-topped muffins, line 8 standard-size muffin cups with paper liners. For standard-size muffins line 10 muffin cups. (optional) Fill the remaining cups with 1 to 2 tablespoons of water to help the muffins bake evenly.
- Whisk the flour, cocoa powder, coffee grains (optional), baking powder and salt in a large bowl.
- Add melted coconut oil, mashed banana, sugar, room temp almond milk to a bowl and whisk until smooth. If the mixture is too cold and coconut oil begins to solidify, simply pop in the microwave for a few seconds.
- Add wet to dry ingredient lightly combine. Do not over mix. (The muffin batter will be quite thick) Fold in the chocolate chips saving a few to throw on top, and fill into the muffin cups.
- Bake for 15-20 minutes, making an aluminum foil tent midway to prevent browning the tops too much. Once a toothpick is inserted in the middle and comes out clean, remove from heat.