#chocolatemuffins

For chocolate lovers, these Vegan Chocolate Chip Muffins are a great treat. They are soft, moist, and made from only plants!

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup unsweetened cocoa powder. 1/2 cup granulated sugar. 1/4 cup brown sugar. 1 tsp baking soda. 1/2 tsp baking powder. 1/2 tsp salt. 1 cup unsweetened almond milk. 1/4 cup vegetable oil. 1 tsp vanilla extract. 1/2 cup vegan chocolate chips.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with paper liners. In a large mixing bowl, combine the flour, cocoa powder, granulated sugar, brown sugar, baking soda, baking powder, and salt. In a separate bowl, whisk together the almond milk, vegetable oil, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay. Fold in the vegan chocolate chips into the muffin batter. Fill each muffin cup about 2/3 full with the batter. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely. Enjoy your delicious Vegan Chocolate Chip Muffins!

Prep Time: 15 minutes

Cook Time: 20 minutes

Nutty Mint Chocolate Muffins! Bursting with rich dark cocoa, mint flavor & crunchy hazelnuts, these vegan muffins make mouthwatering mini desserts. A healthy way to satisfy a sweet tooth! Gluten Free + Vegan + Low Calorie!

Indulge in these decadent vegan chocolate sweet potato muffins, perfect for breakfast or a sweet treat. Sweet potato adds moisture and nutrients, while vegan chocolate chips provide bursts of rich flavor.

Ingredients: 1 cup mashed sweet potato. 1/2 cup almond milk. 1/4 cup maple syrup. 1/4 cup coconut oil, melted. 1 tsp vanilla extract. 1 1/2 cups all-purpose flour. 1/4 cup cocoa powder. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup vegan chocolate chips.

Instructions: Preheat oven to 350F 175C. In a large mixing bowl, combine mashed sweet potato, almond milk, maple syrup, coconut oil, and vanilla extract. In another bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Gradually add dry ingredients to wet ingredients, mixing until just combined. Fold in chocolate chips. Spoon batter into muffin tin lined with paper liners, filling each about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 20 minutes