Vegan Double Chocolate Muffins
Vegan Double Chocolate Muffins are very easy to make and don't call for any hard-to-find ingredients. The yield of 9 is for standard grocery paper liners or small-ish muffins. If you use tall paper liners and make the muffins larger, you'll get somewhere around 8.
Servings 9
Calories 187kcal
Cost 5
Ingredients
- 1 ¼ cups whole wheat flour (or use all-purpose) (155 grams)
- ¼ cup unsweetened natural cocoa powder (20 grams)
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ½ cup maple syrup
- ¾ cup soymilk or another vegan milk
- ½ teaspoon vanilla extract
- 2 tablespoons oil, vegetable or melted coconut
- ⅓ cup chocolate chips
Instructions
- Preheat oven to 350 degrees F. Line 9 muffin cups or line with paper liners.
- Whisk the flour, cocoa, baking soda, baking powder and salt together in a bowl.
- Whisk the maple syrup, milk, vanilla and oil together in a second bowl.
- Pour wet ingredients into dry ingredients and stir until mixed. Stir in the chocolate chips. Divide evenly among muffin cups and bake on center rack for 18-20 minutes.
- Cool completely on a wire rack.
Nutrition
Serving: 1g | Calories: 187kcal | Carbohydrates: 32g | Protein: 3g | Fat: 6g