My internship in the city ends soon, and I wanted to thank my mentors and all of those at the office who helped me learn so much this summer. So, I decided to make some delicious double chocolate vegan muffins! You can never go wrong with chocolate! These muffins are SO moist, omg you won’t even believe they are vegan. Even more, they are whole grain, butterless, eggless, dairy-free, and melting-in-your-mouth delicious!!! What can you want more from a healthy chocolate muffin? Like seriously. I told my sister that these were vegan and her eyes grew wide because she didn’t believe me. Now, a ten-year-old who is obsessed with chocolate desserts saying that means a lot. Try beating this recipe with a healthier muffin – I dare you! Yummmm, I’m literally eating one now. Enjoy!! Let me know how you and your friends/family enjoy them!
Yields 12 large muffins
Serving Size: 1 muffin
2 cup whole wheat flour
1/2 cup unsweetened cocoa powder
1 cup brown sugar
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
3/4 cup canola oil
1/2 – 3/4 cup almond milk (you can use soy or hemp milk too)
1 cup vegan carob chips
1. Preheat oven to 350 F. Line twelve muffin tins on a oven-safe pan or a muffin pan. Spray with PAM or line with a little oil (if you have tin muffin pans, they are already nonstick).
2. In a mixing bowl, mix together the dry ingredients.
3. Add the wet ingredients except for the carob chips and stir properly till it becomes like a batter – consistency. Add less/more oil depending on if you want it to be less cakey (less oil) or more moist (more oil).
5. Fold in the carob chips and mix to distribute evenly.
6. Fill the twelve muffin tins evenly and place into the oven.
6. Bake for about 20 – 25 minutes and check if your muffins are cooked using a toothpick. Enjoy! I topped my finished muffins with a few extra carob chips when they were still hot so the chips melted slightly on top (completely optional – it just looked pretty!)
Yields 12 muffins
Serving Size: 1 muffin
1 cup all-purpose flour
1 cup whole wheat flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 tsp cinnamon powder
1 3/4 cups shredded zucchini, with peel (1 medium zucchini)
1/2 cup shredded carrot, with peel (1 medium or large carrot)
3/4 cup packed brown sugar, granulated or crystals
1 tsp vanilla extract
2/3 cup canola oil
2 large eggs
1/2 cup of shredded coconut flakes
1/2 cup crushed pecans
1. Preheat oven to 375 F. Line twelve muffin tins on a oven-safe pan or a muffin pan. Spray with PAM or line with a little oil (if you have tin muffin pans, they are already nonstick).
2. In a mixing bowl, mix together the wet ingredients (vanilla extract, sugar, eggs, and oil). Beat the eggs properly. Since I used brown sugar crystals, I had to make sure the sugar is completely mixed in (dissolved basically) so be sure to stir properly.
4. Mix together the wet and the dry ingredients. Stir thoroughly till the mix becomes a batter-like consistency.
5. Fill the 12 muffin tins evenly with about 1 scoop full of batter (they’ll become about 3/4ths full depending on the size of your muffin tin). If you want to add some more flavor, sprinkle your muffins with either shredded coconut or crushed pecans.
6. Bake for about 20 – 25 minutes and check if your muffins are cooked using a toothpick. Enjoy! If you want to eat these muffins with your morning breakfast or afternoon snack, I recommend warming them up a little since they taste better that way.