Chocolate Chip Vegan Muffins
What could be better than a chocolate chip muffin? A batch of them! With this in mind, let us make a whole batch of lovely light vegan chocolate chip muffins. This is very easy and requires no special ingredients.
- Use cases or your muffins will stick to the muffin tin and ruin them. You have been warned!
- Use oil to stop the muffin sticking to the cases. Either use spray oil or coat the insides using a pastry brush.
- Place a tin of water on the shelf under the shelf with the muffins on. This is also to stop the muffins sticking to the cases.
- You can, if you want, use half water (70 ml) and half vegan milk (70 ml). Some people feel it changes the texture and prefer it.
- Once out of the oven, place on a cooling rack. This will help the muffin not to stick to the case too.
- 150 g all-purpose flour
- 1 teaspoon baking powder
- 1/8 tsp of salt
- 20 g cocoa powder (about 2 – 3 tbsp)
- 1/4 cup of sugar
- 140 of warm water
- 50 g vegan chocolate chips
- 40 ml light olive oil
Preheat oven to 190C.
In a large mixing bowl, mix together the flour, baking powder and salt.
Mix in the wet ingredients and stir to combine a few times.
Don’t over mix or the muffins will go a little too firm
Add the chocolate chip and carefully fold them into the batter.
Add the case to the muffin tin and fill each one with batter.
Bake for 25 – 30 minutes. Use a cake tester. If the tester comes out clean, the muffins are done.
Allow to cool on a cooling rack.
|50g of chocolate chips|
|Fold in the chocolate chips|
|Muffin batter in cases ready for the oven|
These were great with a super chocolate flavour. As you can see, the muffins have risen really well although they did stick to the case a bit. I used oil to line the cases in the next batch and placed a tin of water under the shelf with the muffins on in the oven, but it never made much difference. However, the muffins still tasted fine.