Best recipe for vegetable chocolate muffins (double chocolate)

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Call all chocolate lovers! If you want a decadent and enticing treat that is both vegan and filled with chocolate flavor, look no further than this delicious vegan chocolate muffin recipe. Made with simple ingredients and easy to follow steps, this recipe guarantees the best results each time. Whether you are an seasoned vegan or you try plant treatments for the first time, these wet and rich muffins will win you with their irresistible taste. So dive and do these delicious muffins!

What you will need to make this recipe for vegan chocolate muffin

Dry ingredients

White whole wheat flour⁣: I love to use white whole wheat flour because it maintains the nutritional value of whole grain flour, but it is finely crushed and better to make soft bakery products. If that’s not something you have on hand, don’t worry! You can use regular useful flour or ordinary whole wheat flour instead, and you will also get excellent results. I have not tried this recipe with oats, so I don’t know if it will work with this substitute. This recipe will not work with almond flour or coconut flour. If you want to try to use gluten -free flour, I recommend King Arthur measures to measure flour.
cocoa powder: I used cocoa powder because it has a higher nutritional content than cocoa powder, but you can use either. I recommend using unsweetened cocoa powder instead of being sweet, or the muffins could be too sweet.
coconut sugar⁣: I love to use coconut sugar, but you can also use brown sugar or white sugar. Just make sure you use pellet sugar here and not a liquid sweetener.
pulp
espresso powder: It’s optional, but it really brings out the chocolate flavor.
Sea Sel⁣

Wet ingredients⁣

2 Linen eggs: For the replacement of eggs, we will use a linen egg. To make two linen eggs, you will need 2 tablespoons of flax seeds and 6 tablespoons of water.
3-4 ripe bananas⁣: The use of ripe and spotted bananas is the best in this recipe.
maple syrup⁣: Agave nectar, or another liquid sweetener will also work.
vegan yogurt: I prefer to use a thick Greek vegan yogurt if you can get your hands on it. I like culina and coconut brands.
molten coconut oil: I love coconut oil in this recipe, but you can really use any type of oil you have on hand. Olive oil, canola oil or avocado oil will also work very well.
vanilla extract

Fall back

Vegan chocolate chips: You can also use a chocolate bar chocolate chopped or chocolate pieces.

Complete ratios and nutritional information are listed at the bottom of the post in the recipe card. If you try to love this recipe, please consider leaving a review, because it really helps my job 🙂

The interior texture of a vegan chocolate muffin

Necessary equipment

Large bowl to mix
whip
grid
Jumbo Muffin Pan Or ordinary muffin mold: I used a jumbo fry to give these muffins a feeling of bakery.
liners: I used These bakery style tulip linesBut you can use any kind you have on hand.

How to make this chocolate muffin recipe

In a large bowl, peel and crush the bananas.

Add the rest of the wet ingredients to a mash banana and whisk to combine.

Whisk the recipe for vegetable chocolate puff pastry

Then add the dry ingredients and combine them well with the wet ingredients.

Adding dry ingredients for a vegan chocolate muffin recipe

Finally, add the chocolate chips into the muffin dough.

Add chocolate chocolate chocolate chocolate chips

Line a muffin pan with muffin lining. I decided to make Jumbo muffins and I used tulip lines to give the muffins more a feeling of bakery style. This is completely optional – you can use a regular size muffin box and use normal muffin lining if you prefer.

If you make Jumbo muffins, you will get about 6 muffins. If you do them in a regular size muffin mold, you will get about 12 muffins.

I also decided to add more dark chocolate chips to the muffins.

Cook the muffins at 350 * f / 175 * C for 30 to 35 minutes if you make Jumbo muffins, or 25-30 minutes if you make regular size muffins.

To check if the muffins are finished, you can stick a toothpick in the center of the muffin. If the toothpick comes out clean, the muffins have cooked.

Once the muffins are finished when cooked, remove them from the oven and place them on a cooling rack to cool at room temperature.

Once they have cooled, dig and enjoy it!

Addition of delicious fillings to your dual nugget muffins of chocolate

I think these muffins have a perfect taste, but if you wanted to spice them and add even more delicious flavors, you can totally!

I recommend enjoying the muffins while they are hot. You can slice them in half and add garnishes such as peanut butter, almond butter or an ice cream spoon on top!

Storage and freeze your chocolate muffins without dairy products

To keep your muffins fresh, keep them in an airtight container or wrap each in a plastic film and keep them in the refrigerator up to five days.

Place them in a freezer bag for longer storage, ensuring that they are hermetic and freeze up to two months. Whenever you want a muffin, simply defrost the muffins at room temperature for a few hours, then place them in the oven to warm up.

If you liked these delicious chocolate muffins, you might also like these other vegan muffin recipes

https://www.youtube.com/watch?v=ijjcgd0Hzmw