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Vegan Chocolate Muffins

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Vegan Chocolate Muffins

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Ingredients

Adjust Servings:
150 g 00 Flour
150 g Whole Wheat Flour
1 pinch of Salt
1 sachet of Cremor Tartaro Baking Powder For Cakes
150 g Agave Syrup
120 g Sunflower Oil
160 g Soy Milk
100 g Dark Chocolate
50 g Dark Chocolate Chip

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Features:
  • Healty
  • Vegan
  • Vegetarian
  • 35
  • Serves 4
  • Easy

Ingredients

Directions

Steps

1
Done

Sift in a large bowl all the dry ingredients: the flour and baking powder, then add the salt and stir.

2
Done

In another bowl, prepare the liquid: agave syrup, sunflower oil and soy milk.

3
Done

Add the liquid ingredients to the dry ones and mix well until you obtain a soft and homogeneous mixture without lumps.

4
Done

Separate the dark chocolate in a bowl and melt it in a bain-marie inside a saucepan with medium-heat water.

5
Done

Once the chocolate has melted add it to your dough and stir to mix well.

6
Done

Pour the mixture into muffin molds and, before baking, sprinkle the muffins with the chocolate chips.

7
Done
30

At this point, bake in a static oven at 180 degrees for about 25/30 minutes.Take the muffins out of the oven and let them cool. Taste your vegan chocolate muffins

These muffins can be conserved for 3-4 days, covered with a clean cloth or in a cake bell. For an even greedier and rich dessert you can add coconut flour in the dough or on top to decorate

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