Hello everybody, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, plant-based chocolate muffins. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Plant-Based When made exactly as described below, these vegan, gluten-free, and oil-free chocolate muffins are shockingly delicious. Today we are making double chocolate chip muffins. Not only are they easy to make they are so delicious.
Plant-Based Chocolate Muffins is one of the most popular of current trending foods on earth. It is simple, it is fast, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look wonderful. Plant-Based Chocolate Muffins is something which I’ve loved my entire life.
To begin with this particular recipe, we have to prepare a few components. You can have plant-based chocolate muffins using 13 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Plant-Based Chocolate Muffins:
- Get 200 g flour
- Prepare 50 g cocoa powder
- Prepare 1 tsp baking powder
- Take 1 tsp bicarbonate of soda
- Get 1 pinch salt
- Take 125 ml oat milk
- Prepare 100 g sugar
- Make ready 80 ml oil
- Prepare 1 tsp vanilla extract
- Get 2 tbsp ground flax seed
- Make ready 6 tbsp water
- Get 1 banana
- Prepare 200 g dairy-free dark chocolate
You can serve them for breakfast, as a healthy snack, or as an afternoon pick-me-up. Though these Chocolate Muffins do taste best when fresh, they keep well covered in the fridge for up to a few days. Substitutions you can make to this recipe: you can use any type of oil: coconut oil, olive oil or vegetable oil. you can use any type of plant-based milk: almond milk, rice milk, soy milk. Turmeric-Chocolate Muffins that are made of soaked buckwheat and millet.
Instructions 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.
The recipe is whole food plant-based, oil-free and contains no refined sugars. Many of you already know that muffins are my thing, and lately I've preferred to use soaked grains instead of flours. You might think that it's too fussy. Healthy chocolate muffins recipe with greek yogurt, applesauce, whole wheat flour, cacao powder and honey. The way these healthy chocolate muffins disappear in my house, I always bake a double batch.
So that is going to wrap this up for this special food plant-based chocolate muffins recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
