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!
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.