Fluffy, sweet bakery style muffins with puddles of melty dark chocolate in every bite.
This vegan muffin recipe is so simple; the batter comes together in 10 minutes and all you need to do then is pop them in the oven for 20 minutes. They are vegan, high in protein, soft and chocolatey centred... I'm sure they will become your perfect go-to breakfast or snack!
250g self raising, gluten free flour
50g vegan vanilla protein
150 grams coconut sugar
2 tsp baking powder
1 tsp baking soda
250 ml plant based milk
1 tbsp apple cider vinegar
125 grams unsweetened applesauce
60g dairy free yogurt
60g dairy free butter, melted
1 tbsp vanilla extract
50g dark chocolate chips
Line 12-muffin tin with cupcake liners and preheat oven to 170.
Mix together the milk and vinegar to create a buttermilk - set aside to curdle.
In a medium bowl, whisk together the flour, protein powder, sugar, baking powder and baking soda.
In a separate bowl, whisk together the the applesauce, dairy free yogurt, melted butter, and vanilla. Then add in the flour and buttermilk mixture. Gently mix until combined.
Fold in the chocolate chips, then set aside to rest for 30 minutes.
Fill each muffin tin nearly all the way full.
Place the muffin tin into the oven to bake for 5 minutes at 170, then reduce the temperature to 150, and finish baking the muffins for 18-20 minutes, or until the toothpick comes out clean.
Remove from the oven and allow the muffins to cool for 10 minutes in the pan.