Vegan Double Chocolate Muffins
3
- Prep Time10 min
- Total Time30 min
- Makes10 muffins
Recipe by Jennifer Pallian, Produced by Sun Ngo, Photography by Christie Vuong, Food Styling by Sage Dakota, Prop Styling by Madeleine Johari.
Vegan ingredients like chickpea water and barista-style oat milk to bring this foolproof recipe to life.
Ingredients
1 1⁄2 cups (180 g) all-purpose flour
3/4 cup (138 g) granulated sugar
1/2 cup (42 g) unsweetened cocoa powder
1 tbsp baking powder
1/2 tsp sea salt
1 cup vegan yogurt
1/2 cup vegetable oil
1/2 cup barista-style oat milk
3 tbsp aquafaba
2 tsp vanilla
1 cup chocolate chips
Instructions
Position rack in centre of oven, then preheat to 375F. Line a 12-cup muffin pan with 10 paper liners.
Whisk flour with sugar, cocoa powder, baking powder and salt in a large bowl.
Stir yogurt with oil, oat milk, aquafaba and vanilla in a medium bowl. Stir yogurt mixture into flour mixture until 80 percent incorporated. Fold in chocolate chips. Divide batter among liners.
Bake until an instant-read thermometer inserted into muffins reaches 190F, 20 to 25 min. (No thermometer? Look for golden brown tops that spring back when lightly pressed.) Transfer to a rack to cool.
Jennifer Pallian is a food scientist, recipe developer and blogger at Foodess. She lives in Vancouver.
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