Let’s sweeten things up a bit for this week’s Meat-Free Mondays Challenge! These vegan chocolate chip muffins are that little num-num when you can’t figure out what you’re craving. Pair with your favorite time of day, morning coffee, afternoon tea, mid-morning coffee, mid to early morning coffee, you get the idea! I like to make these muffins mini, not only is everything cuter when it’s mini, but they are the perfect snack size. These little guys are fantastic for entertaining. Bring a dozen or two to your next family gathering say, Easter! Stay tuned for next weeks cruelty-free Easter ideas!

Photo Credit: Megan Cross

One of the greatest secrets to vegan baking is an egg replacer. I like to use flaxseed meal. You can find it at whole foods or your local natural foods store and if they don’t have it just ask! It truly is a vegan necessity. When you mix one T. flaxseed meal with 3 T. water and let it set for a couple of minutes, it becomes a great dairy-free binder.

(Note: a capital ‘T’ means Tablespoon and lower case ‘t’ means teaspoon)

Choco Choco Muffins 

  • 1 3/4 C. unbleached all-purpose flour OR unbleached pastry flour
  • 1 1/2 t. baking powder
  • 1/2 t. baking soda
  • 1/2 C. brown sugar
  • 2 tbs. Sucanat or raw sugar
  • 2 T. cacao powder
  • 1/4 t. salt
  • 1 T. flax meal, mixed with 3 T. water
  • 3/4 C. hemp or soy milk
  • 1/2 t. vanilla
  • 1 T. maple syrup
  • 3 T. safflower oil
  • 1 C. vegan chocolate chips or carob chips

Preheat oven to 350. Mix dry ingredients, flour, baking powder, baking soda, brown sugar, raw sugar, cocoa powder and salt together in a large mixing bowl. In a small bowl mix flax meal with water and let set for two minutes. Mix your wet ingredients non-dairy milk, vanilla, maple syrup, and oil. Add flax to wet ingredients then slowly mix the wet with the dry. Either oil a muffin pan or fill with baking cups. Using a spoon or scoop fill the cups, about 2/3 full. Bake at 350 for 15 minutes. 

More Megan’s Meat-Free Monday Recipes:

Megan’s Meat-Free Monday: Empanadas With Chipotle Cream

Megan’s Meat-Free Monday: Curried Cauliflower Orzo

Megan’s Meat-Free Monday Edition: Buddha Bowl