The Best Vegan Chocolate Muffins (Easy & Gluten-Free Recipe)
These are the best vegan chocolate muffins with simple ingredients, made in one bowl, in about 30 minutes! The recipe is plant-based (dairy-free, egg-free), gluten-free, and super easy to make. You don’t want to miss this fudgy, moist, and rich deliciousness! ????
Printable recipe with instructions, substitutes, nutrition facts, and lots of helpful tips:
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Dry ingredients:
1 1/3 cup (120 g) oat flour, gluten-free if needed
1/3 to 1/2 cup (70-100 g) coconut sugar
1/2 cup (50 g) unsweetened cocoa powder
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup (90 g) chocolate chips (dairy-free) + more for the top
Wet ingredients:
3/4 cup (180 ml) almond milk
2/3 cup (160 g) applesauce unsweetened
1/4 cup (65 g) nut butter
1 tbsp apple cider vinegar
1 tsp vanilla extract
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SUGAR FREE CARROT MUFFINS | EASY RECIPE | NO SUGAR MUFFINS RECIPE
This recipe has no sugar and not sweet at all. To add some sweetness just sprinkle powdered sugar on top. ????
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Hi! I'm Melai! I'm a Filipina currently living in Europe and welcome to my channel. I am neither a professional chef nor a baker. I just love to cook and bake.
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Easy Banana Nut Muffins!
Banana Nut Breakfast Muffins
Makes 12 muffins
Wet Ingredients:
3 large or 4 small/medium bananas, ripe or overripe
1/2 cup packed brown sugar
1/2 cup unsalted butter, softened (or melted and cooled)
1 large egg
1 1/2teaspoons vanilla extract
1/2 teaspoon Kosher salt
Dry Ingredients:
1 cup all-purpose flour
1/4 teaspoon baking soda
1 teaspoon baking powder
Mix-ins
1/2 cup wheat bran (see note for substitutions)
1/2 cup chocolate chips (or dried fruit, optional)
1/2 cup chopped walnuts (or any chopped nuts, optional)
Recipe
Preheat oven to 375°F. Line a muffin pan with paper liners.
In a large bowl, use a fork to mash the bananas until mostly smooth.
Add the egg, softened butter, brown sugar, vanilla, and salt, and stir until well combined.
Add the flour, then sprinkle baking soda over the top of the flour to disperse. Stir the dry ingredients into the wet mixture until just combined, being careful not to over-mix.
Fold in the wheat bran, chocolate chips, and nuts.
Fill each liner with about 3 tablespoons of batter until the batter is evenly divided into each liner. Bake for 17-25 minutes, until a toothpick inserted in the center of a muffin comes out clean and the muffins are a light golden brown on top. Check the muffins at 17 minutes; some ovens may take up to 20-25 minutes.
Let muffins cool in the pan for 5-10 minutes then transfer to a wire rack or cutting board to cool.
Keeps at room temperature for up to 3 days, after that, refrigerator up to 7 days. Freezes well.
Baked Apple Oatmeal Cups | Easy + Healthy Muffins
These easy + healthy Baked Apple Oatmeal Cups make a delicious grab-and-go seasonal breakfast. Think apple pie mixed with oats baked into a yummy muffin. I also love adding them to my meal prep because then I can make them ahead and have them ready for a busy morning or I can pop them into lunch boxes as a kid-friendly afternoon snack.
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BAKED APPLE OATMEAL CUPS RECIPE
3 cups old-fashioned rolled oats
1 teaspoon baking powder
1/2 teaspoon cinnamon
1 cup organic buttermilk (you can sub any milk you prefer)
2 eggs, beaten
1/2 cup applesauce (I used cinnamon applesauce)
1 large apple, chopped (1 heaping cup)
1/4 cup raisins
Preheat oven to 350ºF. Spray a 12-count muffin pan with non-stick cooking spray or coat with coconut oil and set aside.
In a large bowl combine oats, baking powder, cinnamon, buttermilk, eggs, and applesauce. Mix together until everything is well incorporated.
Add in chopped apple and raisins and gently toss until they are evenly distributed throughout the batter.
Divide batter amongst all 12 muffin cups and pop in the oven for 25-30 minutes or until they have set through and are golden brown on top.
Cool and enjoy.
*I like to store these in an airtight container and keep them in the fridge. They will last a good week stored this way.
Nutrients per cup: Calories: 123; Total Fat: 3g; Saturated Fat: 0.9g; Cholesterol: 33mg; Sodium: 77mg Carbohydrate: 20.9g; Dietary Fiber: 2.8g; Sugars: 6g; Protein: 4.2g
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Muffin Master Recipe
Homemade muffins can be eaten as a sweet breakfast treat or an afternoon snack! Enjoy yours with a pat of butter and you can’t go wrong. Use this base to create any flavor of muffin!
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PRINTABLE RECIPE: ????️ ????️
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✅Ingredients
• ½ cup salted butter softened
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• ½ cup milk or buttermilk
✅Instructions
1️⃣ Line a muffin tin with paper liners. Lightly grease paper liners with nonstick cooking spray.
2️⃣ In a large mixing bowl, use a hand mixer to cream together butter and sugar until smooth and creamy, about two minutes.
3️⃣ Beat in eggs until combined, about 20 to 30 seconds. Add in the baking powder, any spices you might be using (for other flavors), salt, and vanilla and mix briefly.
4️⃣ Add in half of flour, mix with hand mixer until just combined, then add in the milk, stirring to combine. Scrape the bottom and sides of the bowl and add in the remaining flour until just combined.
5️⃣ Add in any desired add-ins to the batter (chocolate chips, berries, dried fruit, or nuts) and use a rubber spatula to gently fold them in.
6️⃣ Divide the batter up amongst the 12 muffins. Preheat oven to 425 degrees. Let the batter rest while the oven preheats.
7️⃣ Bake in the preheated oven for 7 minutes. After 7 minutes, do not open the door and reduce the heat in the oven to 350 degrees Fahrenheit. Bake for an additional 13-15 minutes. Watch the muffins closely as cooking times may vary depending on your oven.
8️⃣ Let muffins cool for 5 minutes in the pan before removing them and transferring to a wire rack to cool completely.
Recipe Notes:
Spices: The most popular spice to add to muffins is ground cinnamon. Use 1/2 to 1 teaspoon total of ground cinnamon, depending on how prominent you want your cinnamon flavor to be. A similar option is to add in pumpkin pie spice.
Extracts: The vanilla extract can be replaced with other flavors of extracts. Popular options include almond extract, lemon extract, and orange extract.
Streusel Topping: Muffins can be made plain or topped with a crumble or streusel topping. To make a traditional streusel, stir together 1/2 cup brown sugar, 1/2 cup all-purpose flour, 1/4 teaspoon salt, and 1/4 teaspoon ground cinnamon (optional) in a medium-sized mixing bowl. Use a pastry blender (or two knives) to cut 4 tablespoons cold butter into the flour mixture until it resembles small pebbles or sand. Spoon on top of muffin batter just before baking.
Add-ins should total 1 cup. Feel free to mix and match with the following options:
Mini Chocolate Chips
White Chocolate Chips
Cinnamon Chips
Fresh Blueberries
Dried Cranberries
Raisins
Chopped Walnuts
Chopped Pecans
Other Additions: Poppyseed muffins are popular in different flavors and can be added to the batter at the same time as another other add-ins. Use 3 tablespoons of poppyseed total. For Citrus flavors, use citrus extracts and add in up to 2 tablespoons of orange or lemon zest.
For chocolate muffins, add 1/2 cup cocoa powder in with the sugar.
For Pistachio Muffins: replace 1/4 cup of the sugar with a 3.4 ounce package of Instant Pistachio Pudding
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Fruity mini muffins filled with dried fruits and nuts | NO flour, eggs, sugar or butter required ????????????
A simple recipe for fragrant and soft mini muffins, which are ideal for morning coffee or aromatic afternoon tea.
Ingredients for 8 mini muffins (65g each)
Dough:
• 200 g ground almond
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 4 tbsp vegetable oil
• 4 tbsp agave syrup
Filling
• 70 g dry apricots /pre-soaked in hot water for 10 min
• 70g dry prunes /pre-soaked in hot water for 10 min
• 100g walnuts
Method:
1. Place onto parchment paper.
2. Divide into 12 pieces, 8 for muffin bases and 4 for crumble tops.
3. // Follow the video or roll out the dough with a rolling pin, spread the filling on 1/2 of the dough, cover with the second part of the dough.//
4. Press with a small jar into a muffin base.
5. Blend all ingredients for the filling.
6. Add the filling to the mini muffin bases.
7. Cover with remaining dough to form a crumble top.
8. Bake at 170°C for 15min.
9. Enjoy ????????????