Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, plant-based chocolate muffins. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Plant-Based Chocolate Muffins is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It is simple, it’s fast, it tastes yummy. Plant-Based Chocolate Muffins is something that I’ve loved my whole life. They are fine and they look wonderful.
The recipe is plant-based, gluten-free, and super easy to make. 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.
To begin with this recipe, we have to prepare a few ingredients. You can cook plant-based chocolate muffins using 13 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Plant-Based Chocolate Muffins:
- Get 200 g flour
- Get 50 g cocoa powder
- Get 1 tsp baking powder
- Get 1 tsp bicarbonate of soda
- Get 1 pinch salt
- Get 125 ml oat milk
- Take 100 g sugar
- Prepare 80 ml oil
- Prepare 1 tsp vanilla extract
- Prepare 2 tbsp ground flax seed
- Get 6 tbsp water
- Get 1 banana
- Prepare 200 g dairy-free dark chocolate
These chocolate muffins taste like a chocolate cake. 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. Then fold the chocolate chips and grated zucchini into the batter.
Steps to make Plant-Based Chocolate Muffins:
- Blend the ground flax-seed & the water in small cup and set aside for 15 minutes.
- Sieve the flour, the cocoa powder, the bicarbonate of soda, the baking powder and the pinch of salt into a bowl, stirring & mixing well.
- 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.
- Take a muffin baking form, filling with paper cups, and using ice-cream scoop to fill up with the muffin batter one by one.
- Bake the muffins in 180C° preheated oven for 20-25 minutes.
Pour the well-blended wet ingredients into the large bowl with the dry ingredients and stir well. Then fold the chocolate chips and grated zucchini into the batter. Chocolate Secret Spinach Oil-Free Plant-Based Muffins Most vegan baking recipes involve lots of oil, refined sugar and refined flour. While these treats are free of animal products like butter, milk and eggs, they can often be less than nutritious. Taking a whole foods, plant-based approach to baking means get rid of refined ingredients.
So that is going to wrap this up with this special food plant-based chocolate muffins recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
