Vegan chocolate muffins with just a few ingredients – easily prepared in just 30 minutes. This wonderfully moist chocolate dessert is vegan and incredibly delicious! Perfect for guests or just like that.
Hello dears,
Today I’ll share a very easy and simple recipe for some delicious, moist chocolate muffins. It is one of those recipes that you should have at hand for a quick baking session when spontaneous friends are coming over, when the weekend is looking for a sweet companion or when your heart is crying for some sweet treats.
Even if there are only two of us, I currently bake for up to ten people. Mostly on a Friday evening when I want to bake myself into the weekend mood. The smell of fresh muffins from the oven definitely helps! I love to put my baked goods on my beautiful cake plate with a bell jar. And I love even more the certainty that I can pamper myself with homemade chocolate muffins for the next few days whenever I want. Most of the time all muffins are gone by Sunday evening, but I always hope for some leftovers on Monday to guarantee a pleasant start to the week. Is there anything better than starting the new week with a cup of coffee and a chocolate muffin?
Even though the muffins are really moist, I still like a nice topping. In order to avoid a frosting full of sugar and butter, I prefer a quick, homemade jam made from date paste and berries. This topping is quickly mixed together while the muffins unfold their beauty in the oven. You can use fresh or frozen berries here. If you’re using frozen berries, just put them in a small saucepan and let them thaw over medium heat. Then let it cool down briefly before mixing them with the date paste.
Enjoy & much love,
Elisabeth
Ingredients for moist, vegan chocolate muffins
Chocolate Muffins:
- 200g flour
- 130g brown sugar
- 40g cocoa powder
- 2 tsp of baking soda
- 2 tbsp flaxseed eggs (2 tbsp flaxseed mixed with 4 tbsp warm water)
- 185 ml soy milk
- 125 ml sunflower oil
- 2 tsp apple cider vinegar
- 1 pinch of salt
Jam topping:
- 5 tbsp date paste
- 5 tbsp mixed berries
How to Make Chocolate Muffins
- Preheat the oven to 180ºC.
- Mix all the ingredients in a bowl until you get a smooth dough.
- Fill the dough into a muffin pan. The dough makes 9 muffins. I use a silicone muffin pan for this.
- Bake the muffins at 180 ° C for 15-20 minutes.
- Make a “wooden stick test”: Prick a muffin with a wooden stick. If the dough sticks to the wood when you pull it out, the muffins have to stay in the oven a little longer.
- In the meantime, prepare the jam topping: Blend the date paste and berries to a nice jam and serve with the baked muffins.
Ingredients
Chocolate Muffins:
- 200g flour
- 130g brown sugar
- 40g cocoa powder
- 2 tsp of baking soda
- 2 tbsp flaxseed eggs (2 tbsp flaxseed mixed with 4 tbsp warm water)
- 185 ml soy milk
- 125 ml sunflower oil
- 2 tsp apple cider vinegar
- 1 pinch of salt
Jam topping:
- 5 tbsp date paste
- 5 tbsp mixed berries
Instructions
- Preheat the oven to 180ºC.
- Mix all the ingredients in a bowl until you get a smooth dough.
- Fill the dough into a muffin pan. The dough makes 9 muffins. I use a silicone muffin pan for this.
- Bake the muffins at 180 ° C for 15-20 minutes.
- Make a “wooden stick test”: Prick a muffin with a wooden stick. If the dough sticks to the wood when you pull it out, the muffins have to stay in the oven a little longer.
- In the meantime, prepare the jam topping: Blend the date paste and berries to a nice jam and serve with the baked muffins.
- Enjoy!
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