Name: Double Chocolate Vegan Muffins at Home
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 12
Ingredients: 1 ½ cups of all purpose flour; ¼ teaspoon of sea salt; 1 teaspoon of baking soda; ¼ cup of cocoa powder; 1 cup of powdered sugar; 1 cup of almond milk (or other nondairy milk); heaping 1/4 cup of unsweetened apple sauce; 1 teaspoon of vanilla extract; 1 tablespoon of apple cider vinegar; ⅔ cup of nondairy chocolate chips (divided)

Double Chocolate VEGAN Muffins- this method is SO satisfying and straightforward to bake. They taste only like normal muffins and will leave everyone satisfied! SO chocolaty and SATISFYING!

Let me introduce you to maybe the dependable muffins that I’ve EVER made (vegan or otherwise). Besides the excitement of the taste buds in my own mouth, I have concrete proof that these muffins are standout: Stephen liked them! I even warned him beforehand that they are vegan (because he usually hears the word “vegan” and then instantly loses interest).

This is another recipe that I’ve taken and adapted from the 500 Vegan Recipes Cookbook that I’ve been so obsessed with. Like, I’ve been carrying it around with me and have bookmarked about 1/5 of the recipes. So far these Double Chocolate Vegan Muffins are one of my go-to recipes from the book.

I’m a big muffin fan. They kind of feel fancy but with so little effort. Basically only mix everything in one big bowl, pour in muffin tins, and then bake. I honestly don’t bake muffins enough but with this dish, I might only make them every weekend.

While the kettle is boiling, prepare your ingredients and sift together all of the dry ingredients in a big ole’ bowl. Take a speedy break from the muffins to grind coffee and get it ready in the French press.

Next, you mix all of the wet ingredients together in a separate bowl and then pour them into the dry ingredients. At this time, your water is likely done boiling and you can pour it into the French press and let the coffee brew for a few minutes.

While the coffee is doing it’s coffee thing, gently stir the ingredients together, add in the chocolate chips, stir, pour in the prepared muffin tins, and pop in the oven.

While you wait the 15 minutes for the muffins, you can pour your first cup of coffee and only stand in the kitchen enjoying it while the muffins do their muffin thing.

MMmmmmmmm. ALL the chocolaty goodness. I truly should have made another batch of these to enjoy while actually writing the post because now I’m simply drooling on my keyboard wishing that I had some more of these muffins.

Vegan or not, I HIGHLY recommend that you make these muffins this weekend. Or tomorrow if you want. They’re short enough that you could feasibly make them and still get out the door on time. Maybe I’ll make them tomorrow…..

OH. And I’ve been getting people asking me about chocolate chips and whether or not they’re vegan. The average chocolate chips that you buy at the store will say something like “may contain milk”. If you want/ need truly non dairy chocolate chips, I’ve found that amazonis a GREAT place to get them (let’s be honest, amazon is a great place to get EVERYTHING ((says a true Amazon addict)). HERE’sa list of some of the non dairy chocolate options that they have.