Vegan Brownie Muffins
Ingredients
The muffins
-
1
cup
unsweetened cocoa powder
-
3
tbsp
unsweetened cocoa powder
-
1
tbsp
baking powder
-
½
cup
boiling oat milk or boiling water
-
¾
cup
vegan butter, melted
-
1
tsp
vanilla extract
-
1
cup
brown sugar
-
2
tbsp
maple syrup
-
2
egg replacements
either flax egg, vegan egg powder, etc.
-
1¼
cup
all-purpose flour
-
⅛-¼
tsp
salt
-
½
cup
vegan chocolate chips
Optional icing
-
to taste
Vegan Chocolate Icing
Instructions
- Preheat the oven to 350°F and line a muffin pan with 12 muffin liners, greasing them lightly with coconut oil spray.
- In a large mixing bowl, whisk together the cocoa powder and baking powder until well combined.
- Add the boiling milk to the bowl and stir until well combined.
- Stir in the melted butter and vanilla extract until combined.
- Add the brown sugar and maple syrup, stirring aggressively until well mixed.
- Gently combine the egg replacements into the mixture.
- Stir in the flour and salt until no flour remains along the edges of the bowl.
- Fold in the chocolate chips.
- Scoop the batter into the muffin liners, filling them about ¾ full.
- Bake for 20 minutes, then check with a toothpick to ensure they are cooked through.
- Let the muffins sit in the tin for 5 minutes before removing and cooling completely on a rack.
- Top with optional Vegan Chocolate Icing if desired.
Nutrition Facts (estimated)
Servings
12
Calories
200
Total fat
10g
Total carbohydrates
30g
Total protein
3g
Sodium
50mg
Cholesterol
0mg
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