DAIRY-FREE

Chocolate Muffins

Vegan chocolate muffins are a rich, indulgent, and completely guilt-free dessert! Serve them warm with toppings like vegan butter or fresh berries for the perfect treat.

ABOUT

Make a vegan buttermilk mixture by combining soy milk and vinegar together in a medium mixing bowl. For this recipe, we used apple cider vinegar, but you can also use white vinegar, lemon juice, or white wine vinegar.

STEP 1

Sift the all-purpose flour, cocoa powder, baking powder, baking soda, and salt into a large mixing bowl. Sifting helps remove clumps and aerate the ingredients, resulting in a perfectly fluffy and tender muffin.

STEP 2

Add the coconut sugar, melted coconut oil, vanilla extract, and mashed banana to the buttermilk mixture. Keep stirring until the sugar is dissolved and the mixture is uniformly combined.

STEP 3

Transfer the wet ingredients into the bowl of dry ingredients, then mix everything until there are no flour streaks. Be careful not to over-mix the batter as it can lead to tough muffins. And don’t forget to fold in the chocolate chips!

STEP 4

Evenly divide the batter between the muffin cups, but don’t overfill them. Bake the muffins until a toothpick inserted into the center comes out clean.

STEP 5

Allow the muffins to cool in the pan for about 10-15 minutes before transferring them to a wire rack to cool completely.

STEP 6

Find full recipe measurements, tips, variations, and more at the link down below!

brokebankvegan.com