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Happy Monday friends!
I don’t have much to say about these chocolate muffins except they are super simple, quick and fluffy AF!! I love adding (plant-based) yoghurt to batters because it makes everything moister and fluffier. This recipe yields 6 muffins — mine were gone in a day and a half 😀
FLUFFY CHOCOLATE MUFFINS {vegan}
by Marta Giaccone
Recipe
yields 6 muffins
prep time: 5 mins, cook time: 18 mins, total time: 23 mins
¾ cup / 120 gr flour
2 tbsp / 12 gr cocoa powder
½ tsp baking powder
½ tsp baking soda
pinch salt
pinch vanilla
½ tsp cinnamon
¼ cup / 85 gr honey or other liquid sweetener
2 tbsp / 30 ml oil (I used evoo but you can use any)
¾ cup / 185 ml plant-based yoghurt
dark chocolate
Method
- Preheat oven to 375°F/180°C. Lightly oil 6 muffin molds.
- Combine all dry ingredients in a mixing bowl, stir well, then add all wet ingredients and mix well.
- Pour batter into the 6 molds. Add a piece of dark chocolate in each center.
- Bake for about 18 minutes or until a toothpick inserted in the middle comes out clean (remember: there will be a very wet chocolate-y center so prick the muffins trying to avoid it!) Turn them around after the first 12 minutes for more uniform baking. Transfer muffins to room temperature and let cool.
- Keep muffins in a metal tin or an airtight container for a few days.
