Recipe: Appetizing Plant-Based Chocolate Muffins

Posted on

Plant-Based Chocolate Muffins. Plant-Based Chocolate Muffins with Proberry Drizzle These plant-based muffins are easy to make and so tasty you'll forget they're good for you! They are easily customizable with your favorite fruits and nuts to fit the tastes of everyone in your family.

Plant-Based Chocolate Muffins You don't want to miss this fudgy, moist, and rich deliciousness! Raise your right hand if you love chocolate and raise your left hand if you love muffins. I notice we are on the same wavelength! 🙌 Making these easy homemade chocolate oatmeal muffins was seriously a breeze. You can have Plant-Based Chocolate Muffins using 13 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Plant-Based Chocolate Muffins

  1. You need 200 g of flour.
  2. Prepare 50 g of cocoa powder.
  3. You need 1 tsp of baking powder.
  4. It’s 1 tsp of bicarbonate of soda.
  5. You need 1 pinch of salt.
  6. You need 125 ml of oat milk.
  7. Prepare 100 g of sugar.
  8. Prepare 80 ml of oil.
  9. You need 1 tsp of vanilla extract.
  10. You need 2 tbsp of ground flax seed.
  11. You need 6 tbsp of water.
  12. Prepare 1 of banana.
  13. You need 200 g of dairy-free dark chocolate.

The Best Bite Awards are given to products that display integrity, inspiration, and innovation for good within the natural product industry, distrupting the status quo and working to provide better health for more people. These are the best plant based chocolate muffins I have ever made. They are full of flavor, rich, moist and deliciously sweet. I add homemade chocolate chips and chopped peanuts to the batter for a little crunch and extra bursts of chocolate.

Plant-Based Chocolate Muffins instructions

  1. Blend the ground flax-seed & the water in small cup and set aside for 15 minutes..
  2. Sieve the flour, the cocoa powder, the bicarbonate of soda, the baking powder and the pinch of salt into a bowl, stirring & mixing well..
  3. Pour the oat milk, the oil, the vanilla extract, the flax-seed eggs and mashed banana in a separate bowl and mix them. As soon the mixture has the silky texture, add the flour mixture and the chopped bar of chocolate..
  4. Take a muffin baking form, filling with paper cups, and using ice-cream scoop to fill up with the muffin batter one by one..
  5. Bake the muffins in 180C° preheated oven for 20-25 minutes..

Recipe is quick and easy to make. How to Store Gluten Free Double Chocolate Muffins Recipe. Note: after moist chocolate muffins completely cool, they're firmer, drier and ready to store. In a medium-sized bowl, combine all of the wet ingredients-applesauce, plant milk, vanilla, vinegar, and date paste or maple syrup (if subbing out for the dry sweetener). Pour the well-blended wet ingredients into the large bowl with the dry ingredients and stir well.

Leave a Reply

Your email address will not be published. Required fields are marked *