Plant-Based Chocolate Muffins. These are made using all whole foods, plant-based ingredients. Find this Pin and more on Recipes by Cindy Barrow. These oil-free chocolate muffins don't need eggs or butter - they're totally moist, crumbly, and delicious all while being vegan and using plant-based ingredients. Plant-Based Chocolate Muffins

You can have Plant-Based Chocolate Muffins using 13 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Plant-Based Chocolate Muffins
  1. Prepare 200 g of flour.
  2. Prepare 50 g of cocoa powder.
  3. You need 1 tsp of baking powder.
  4. Prepare 1 tsp of bicarbonate of soda.
  5. It’s 1 pinch of salt.
  6. It’s 125 ml of oat milk.
  7. It’s 100 g of sugar.
  8. It’s 80 ml of oil.
  9. It’s 1 tsp of vanilla extract.
  10. Prepare 2 tbsp of ground flax seed.
  11. It’s 6 tbsp of water.
  12. Prepare 1 of banana.
  13. Prepare 200 g of dairy-free dark chocolate.

I used more cacao powder and less carob in the My Beet-Carrot Chocolate Muffins with Buckwheat and Oat Bran are oil-free, refined sugar free, plant-based, vegan and Candida diet friendly. 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. Did you use whey or plant based protein powder?

Plant-Based Chocolate Muffins step by step

  1. Blend the ground flax-seed & the water in small cup and set aside for 15 minutes..

  2. Sieve the flour, the cocoa powder, the bicarbonate of soda, the baking powder and the pinch of salt into a bowl, stirring & mixing well..

  3. 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..

  4. Take a muffin baking form, filling with paper cups, and using ice-cream scoop to fill up with the muffin batter one by one..

  5. Bake the muffins in 180C° preheated oven for 20-25 minutes..

Divide the mixture between the cases and scatter the remaining chocolate over the top. Tip: Try not to overmix the muffin batter as this will make the muffins tough - it is better to undermix and leave a few streaks of flour than to overmix. Flourless Pumpkin Chocolate Muffins are possibly the best muffins I've ever tasted. Easy, packed with vegetables and super healthy too. My friend, Kate, came over a few weeks ago and as a special treat brought us a batch of home baked muffins she found here.