Double Chocolate Chip Muffins
These Double Chocolate Chip Muffins are vegan, super soft and moist. Loaded with chocolate chips and chocolate flavor I know you will love these muffins.
Servings: 7
Calories: 244kcal
Ingredients
- ½ cup oat milk (120 ml)
- ½ teaspoon apple cider vinegar
- ⅓ cup vegan butter (melted - I used miyokos -76 grams)
- ⅓ cup apple sauce (unsweetened - 83.3 grams)
- ½ cup pure maple syrup ( 113 grams)
- 1 teaspoon vanilla extract
- 1 ¼ cup all purpose flour (156 grams)
- ⅓ cup cocoa powder (28 grams)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ cup vegan mini chocolate chips
Instructions
- Pre-heat the oven to 375°F and grease 7 muffin holes with butter or spray.
- In a small bowl add the oat milk and apple cider vinegar and set aside.
- In a large microwave safe bowl add the vegan butter and melt it in the microwave in 15 second intervals.
- To the melted butter add in the apple sauce, maple syrup, and vanilla and whisk together.
- Add the oat milk and ACV mixture to the wet ingredients and whisk.
- Add the flour, cocoa powder, baking soda and baking powder to a separate bowl and whisk together.
- Add the flour and cocoa mixture to the wet ingredients and fold together with a spatula or large spoon. Add the chocolate chips, reserve a handful for topping.
- Scoop the batter out into 7 greased muffin holes (top with chocolate chips if desired) and bake on the middle rack in the oven for 19 minutes, insert a toothpick into the center to ensure cooked before removing. Let cool for 20 minutes before gently removing by wiggling the top until it comes loose or using a butter knife and run it along the edges gently and pop the muffins out.
Video
Notes
Liners: I do not recommend using muffin liners for this recipe.
Measuring the butter: If you do not have a full stick of butter with measuring lines on it, I use the "dry cup method" for measuring the butter, scoop the butter into a dry measuring cup and level it off. I also recommend using a kitchen scale if you have one.
Room temperature oat milk: If you are using a butter like Miyokos which has coconut oil in it make sure the plant milk is room temperature, if you mix cold milk with softened or melted coconut oil it will harden the oil.
Plant Milk: I used oat milk but any plant milk will work for this oat cookie recipe cashew, soy, oat, coconut. (coconut will most likely alter the flavor slightly)
Measuring sugar: To measure white sugar use a dry measuring cup, scoop it into the bag and level it off using the back of a butter knife. If you have a kitchen scale it would be more accurate to use that.
Measuring brown sugar: To measure brown sugar use a dry measuring cup, scoop it into the back and pack it firmly into the cup. If you have a kitchen scale it would be more accurate to use that.
Measuring flour: To measure all purpose white flour, a kitchen scale is the best and most accurate way to measure, but if you don’t have one using the dry cup method is the next best. To measure flour spoon the flour into the measuring cup and use a butter knife to level it off gently. Avoid packing the flour this will result in way too much flour being used. Please note that most “gram” conversions are based on white all purpose flour, not all flours weigh the same so please make sure that if you are substituting a different flour such as oat, gluten free or any others that the best way to measure would be using the dry cup method.
Storing: Placing baked goods in a sealed container is usually the best way.
Nutrition
Calories: 244kcal | Carbohydrates: 39g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 2g | Sodium: 396mg | Potassium: 160mg | Fiber: 2g | Sugar: 17g | Vitamin A: 39IU | Vitamin C: 0.1mg | Calcium: 60mg | Iron: 2mg
