Favourite Chocolate Vegan Muffins
These are one of my all-time faves, and the recipe is slightly tweaked from one I did a few weeks back. The ingredients in these muffins are pure, simple and healthy, and you can use egg, but as I try not to eat dairy, I made a flax egg instead by mixing flax seed with warm water. These are also beautiful with some warmed up peanut or almond butter, fruity orange or some fresh berries.
1 cup all purpose gluten-free flour
¼ cup cacao powder
2 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
Egg replacer equivalent to 1 egg (this can be by mixing 1 tablespoon of flax seed with 3 tablespoons warm water)
1 1/2 really ripe bananas, mashed
2 tablespoons coconut oil, softened
¼ cup maple syrup
2 tablespoons almond milk
½ cup vegan chocolate chips
The Bondi Baker Method
Step 1- Preheat oven to 160 degrees. Grease mini muffin tin with coconut oil.
Step 2- Whisk together flour, cocoa powder, baking soda and salt in a large bowl.
Step 3- Stir together mashed banana, coconut oil, maple syrup and milk in medium bowl. Add contents into large bowl and stir until thoroughly mixed. Fold in chocolate chips.
Step 4- Fill muffin cups to about 80% with batter. Bake for 10 minutes.
Step 5- Let cool before removing from muffin tin. Enjoy fresh or store in airtight container for 3 days. For the photo, I grated some orange and drizzled in maple syrup.