These were surprisingly delicious for some vegan chocolate muffins. Even so, I wanted to push it to another level and replace the sugar to date syrup but that batch wasn’t so great. Anyways I’ve made another one, using silicone bug molds and my girl was very surprised when she got home from the kindergarten.
Need a healthier choice for muffins? Why not try these Vegan Chocolate Muffins?
You can still replace the brown sugar to other sweetners, but I do not recommend any liquid sweetner, because it will change the texture of the muffins and they won’t be as moist and fluffy as with any solid sweetner.
You can also use any other driedfruits instead of dates. My girl loves dates and I think their caramel flavour was just perfect in these ones. Also you can add some toasted walnuts, pecans or almonds, or even a filling if you desire. I sometimes put 1/2 tsp of vegan chocolate spread or jam in the middle after filling the mold by half, and then I cover it with another spoon of the batter. Try it out!!
Amazing Vegan Chocolate Muffins
- 1 cup whole-wheat flour
- 3 tbsp cacao/carob I used 50-50
- 1/3 cup brown sugar or other sweetner of choice
- dark chocolate chopped (or small chocolate drops)
- 6-8 dates chopped or sliced
- 1 tsp baking powder
- a pinch of seasalt
- 1/2 cup vegan milk of choice warm
- 1/8 cup coconut oil for cooking
Mix dry ingredients together in a bowl
Mix wet ingredients in a separate bowl
- Add the wet ingredients bowl to the other and mix together, just until combined; don't over mix!
Pour the batter into the muffin molds, filling them 2/3
Cook about 25-30 mins at 350 F degrees