Plant-Based Chocolate Muffins

Name: Plant-Based Chocolate Muffins
Yield: 12 muffin
Cuisine: British
Ingredients: 200 g flour; 50 g cocoa powder; 1 tsp baking powder; 1 tsp bicarbonate of soda; 1 pinch salt; 125 ml oat milk; 100 g sugar; 80 ml oil; 1 tsp vanilla extract; 2 tbsp ground flax seed; 6 tbsp water; 1 banana; 200 g dairy-free dark chocolate

Ferenc Szklenar @cook_16816359

Bristol, United Kingdom

The muffin is one of the simplest dessert, furthermore it’s really easy to make. You can find a thousand different variations, and everyone has a favourite. Often there’s natural yoghurt in the dough, making the texture of the dough softer, but I guarantee the same can be reached with mashed fruits.

Ferenc Szklenar @cook_16816359

Bristol, United Kingdom

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Ingredients

12 muffin

200 gflour
50 gcocoa powder
1 tspbaking powder
1 tspbicarbonate of soda
1 pinchsalt
125 mloat milk
100 gsugar
80 mloil
1 tspvanilla extract
2 tbspground flax seed
6 tbspwater
1banana
200 gdairy-free dark chocolate

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Steps

1

Blend the ground flax-seed & the water in small cup and set aside for 15 minutes.
2

Sieve the flour, the cocoa powder, the bicarbonate of soda, the baking powder and the pinch of salt into a bowl, stirring & mixing well.
3

Pour the oat milk, the oil, the vanilla extract, the flax-seed eggs and mashed banana in a separate bowl and mix them. As soon the mixture has the silky texture, add the flour mixture and the chopped bar of chocolate.
4

Take a muffin baking form, filling with paper cups, and using ice-cream scoop to fill up with the muffin batter one by one.
5

Bake the muffins in 180C° preheated oven for 20-25 minutes.