Vegan Double Chocolate Muffins
You can’t get any better than these chocolatey muffins that are secretly healthy at the same time. They’re also super easy to make.
Ingredients
- 1 cup + 2 1/2 tbsp all-purpose flour
- 1/2 cup oat flour
- 7 tbsp cocoa powder
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 cup and 2 tbsp sugar - also an additional 1 1/2 tsp.
- 1/4 - 1/2 cup non-dairy or regular dairy chocolate chips (optional)
- 1 1/2 tbsp non-dairy or regular dairy yogurt* *Greek yogurt or regular yogurt is fine*
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
- 1 1/2 tbsp extra virgin olive oil or use whatever oil you have
- 1 1/4 cups + 5 tbsp unsweetened non-dairy or dairy milk
Instructions
- Preheat your oven to 350 degrees. Grease or oil 12 muffin pan cavities, or line them with liners (recommended) sprayed with a little oil. Set aside.Add all of the dry ingredients (flour - sugar) to a large mixing bowl. Combine thoroughly with a fork or whisk, making sure to break up any large lumps. Now you can add the chocolate chips, if using; in with the dry ingredients.
- Add the remaining wet ingredients, including the yogurt; in with the dry ingredients.Combine just until the batter is mostly smooth. Some small lumps will remain, so try not to over-mix it.
- Divide the batter evenly between the 12 muffin cavities/liners. Bake for 23 minutes. If needed, bake for an additional minute or so.Upon removing from the oven, these muffins can be eaten warm after sitting for a few minutes first. Or you can let them cool fully before eating/serving.