Vegan Chocolate Muffins
Easy vegan chocolate muffins, packed with chocolate chips and cocoa for a deliciously dark and indulgent muffin!
Servings: 8
Calories: 329kcal
Ingredients
- 190 g plain white flour (aka all purpose flour)
- 150 g granulated sugar
- 45 g cocoa powder
- 1.5 teaspoon bicarbonate of soda (aka baking soda)
- 1 teaspoon baking powder
- ¼ teaspoon fine sea salt
- 165 g silken tofu
- 120 g soy milk (at room temperature)
- 120 g vegetable oil (or any neutral oil)
- 1.5 tablespoon lemon juice
- 1.5 teaspoon vanilla extract
- 1.5 teaspoon psyllium husk powder (or sub for finely ground flax seeds)
- 150 g dark chocolate chips (most chocolate chips over 50% cacao are vegan but check the label if you're unsure)
- 50 g dark chocolate chunks (or just roughly chop a bar of dark vegan chocolate)
Instructions
- Preheat the oven to 170c/338f (fan) and line a muffin tray with 6-8 muffin cases (using 6 will yield larger muffins).
- In a medium bowl, sieve together the plain white flour, granulated sugar, cocoa powder, bicarbonate of soda, baking powder and fine sea salt. Mix to combine then set aside.
- In the cup of a blender, place the silken tofu, soy milk, vegetable oil, lemon juice, vanilla extract and psyllium husk powder. Blend until very smooth.
- Add the blended wet ingredients to the dry ingredients and mix together briefly or until just combined with a spatula. Add the dark chocolate chips and mix again.
- Divide the batter between the muffin cases and top with the chocolate chunks. Place in the preheated oven to bake for 20 minutes.
- Remove from the oven and allow to cool fully before serving.
Video
Nutrition
Serving: 1grams | Calories: 329kcal | Carbohydrates: 56g | Protein: 7g | Fat: 10g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 309mg | Fiber: 4g | Sugar: 28g