Chocolate-Chocolate Chip Muffins (dairy-, egg-, peanut-free)
Chocolate chip muffins were first invented in the United States in the 1940s and quickly became a popular treat for breakfast or dessert.
This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Ingredients
- 1.5 cup All-purpose flour
- 0.5 cup Cocoa powder
- 2 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 cup Coconut oil
- 0.75 cup Brown sugar
- 0.5 cup Unsweetened applesauce
- 2 teaspoon Vanilla extract
- 1 cup Almond milk
- 0.75 cup Chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Grease a muffin tin or line with muffin liners.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, mix together the coconut oil, brown sugar, applesauce, vanilla extract, and almond milk.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the chocolate chips.
- Divide the batter evenly among the muffin cups.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 35g12%
- Sugars 20g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.