• I realized that I didn't have a chocolate muffin recipe, so I played around a little and came up with this one. I added some almond meal for a little extra nutrition, and these are egg free, but they don't taste that way. These are so decadent, no one would ever guess they are vegan. And I think that is kind of my goal with vegan treats...it's fine with me that we don't eat dairy or eggs, but I don't want our treats to taste like they are lacking anything. If we are eating dessert, I want it to be a treat...if it can be healthier, that's great, but I still want it to taste awesome.
  • This recipe represents my blog, because it is a sweet, delicious treat, but still a bit healthier. These muffins are a nice balance between the two, and that's what my blog an recipes tend to be about.

Ingredients

  • 1/2 cup vegan buttery spread
  • 2 flax seed egg replacers
  • 1/2 cup sugar
  • 2. t. vanilla
  • 1/3 cup cocoa powder
  • 1 cup oat flour (regular flour or gluten free flour would work, too).
  • 1/2 cup almond meal
  • 1/2 t. baking soda
  • pinch salt
  • 1/4 cup or so of water
  • 1/3 cup vegan chocolate chips
0 (Rated by 0 moms)
PREP TIME 10 Min READY IN 22 Min
COOK TIME 12 Min SERVINGS 12
MAIN INGREDIENT Rice/Grain
MEAL/COURSE Dessert
COOKING METHOD Oven
CUISINE American
DIETARY NOTES Vegan

Preparation

  1. Mix flax eggs in bowl - 2 T. golden flax seed meal and 6 T. water and let sit to gel up a bit.
  2. Add butter, sugar and vanilla and stir.
  3. Add dry ingredients, stir.
  4. Add water as needed and stir until batter reaches a good, somewhat thick, muffin consistency.
  5. Mix in chocolate chips and scoop batter into lined mini muffin tins.
  6. Bake at 350 for about 12 minutes.
  7. Cool on wire rack.
  8. Enjoy!

Rating

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