All chocolate muffins – extra chocolate vegan muffin for chocolate lover.
You probably know my obsession with chocolate. I had to post a muffin recipe! Especially a vegan one! Why I like vegan baking? I find the cakes to stay fresher longer.
Something great with this recipe is that it doesn’t require ingredients you might not have in your pantry. I often hear people saying they don’t do vegan because they don’t have most of the ingredients. For this recipe you have no excuses. Just the basics!
These all chocolate muffins are really to die for. They are gooey, super intense but fluffy. The batter should be pretty thick but the muffins end up being very airy. It’s has also been proved than hazelnuts and chocolate are the perfect mix. Who’s with me?
You can keep them in an airtight container for up to a week or in the freezer for up to 1 month. Don’t forget to heat them up at 350F before enjoying 🙂
Don’t forget to tag me @myorganicdiary if you make my recipe!
- 1 cup neutral oil
- 1 cup coconut sugar
- 1 cup non-dairy milk
- 1 tsp baking powder
- 1 tsp salt
- 6 tbsp cocoa powder
- 2 cups flour
- ½ cup chocolate chips
- ¼ cup hazelnuts
- Preheat oven at 350F.
- Mix all ingredients except chocolate chips and hazelnuts in a stand mixer. Make sure everything is well combined.
- Add chocolate chips and mix well.
- Line muffin tins with paper cases then fill them with the batter. Top with hazelnuts
- Bake for about 25 min.
- Enjoy warm