Behold – my very first vegan muffins. Well, not the first that I’ve made, but the first that I’ve invented completely by myself, without any inspiration from other recipes. I couldn’t be prouder. And not only are they vegan, but they’re also low-calorie and relatively low-fat. For a muffin at least.
I was guided only by one rule. To create something that would be vegan and “ordinary” at the same time. Which means that no secret ingredients such as tofu, garbanzo beans or chickpeas were allowed. This way, my non-vegan and non-healthy-eating friends had not excuse to refuse at least giving my muffins a try.
These are already delicious just the way they are, but if you don’t mind adding a few extra calories, you can also experiment by adding extra dark chocolate chips, chopped walnuts or any other nuts, for that matter.
VEGAN CHOCOLATE MUFFINSYield: 6 muffins Prep time: 20 min Baking time: 15 min Total time: 35 min
- 140 g (1 cup) whole wheat flour
- 30 g chopped walnuts, optional
- 2 tsp baking powder
- 6 g (3 tsp) stevia or other sweetener to taste
- 20g (1 tbsp) cocoa powder
- 1 tbsp peanut butter
- 200 ml (3 cups and 1 tbsp) soy milk or any milk of your choice
- 1 tsp vanilla extract
- 20 g (1 tbsp) dark chocolate, melted
Mix together all of the dry ingredients – flour, chopped walnuts, cocoa, baking powder, sweetener of your choice.
Melt the chocolate and add it to the mix. Then slowly add the other wet ingredients and stir well.
Pour the batter into 6 muffin cups and bake at 180°C (356°F) for about 15-20 minutes, or until a toothpick comes out clean.