Double Chocolate Vegan Muffins With Strawberry Smash Frosting Recipes

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VEGAN DOUBLE CHOCOLATE STRAWBERRY MUFFINS



Vegan Double Chocolate Strawberry Muffins image

I developed this recipe with the goal of making a sweet, chocolatey treat with some strawberries I picked. I had frozen and thawed the strawberries, but you can use fresh if you wish. The muffins use techniques that you will probably recognize from brownie recipes, so they are really a cross between muffins and brownies.

Provided by BB2011

Categories     Bar Cookie

Time 35m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 11

1 1/2 cups all-purpose flour
1/3 cup cocoa powder
3/4 cup sugar
1 teaspoon baking powder
1/4 cup margarine
2 Ener-G Egg Substitute
2 teaspoons vanilla extract
1/4 cup vegetable oil
3/4 cup soymilk
1 cup Ghirardelli semi-sweet chocolate chips
12 strawberries

Steps:

  • Preheat oven to 350°F Grease 12 muffin tins with nonstick spray.
  • In a large bowl, combine the flour, cocoa powder, sugar, and baking powder.
  • Melt the margarine and 1/4 cup of the chocolate chips carefully in the microwave. While this mixture cools, mix the egg replacer, vanilla, oil, and soymilk in a separate bowl. Add the margarine-chocolate chip mixture to this bowl once it has cooled for a couple of minutes.
  • Combine the wet and dry ingredients. Make sure the batter is cool, and then stir in 1/2 cup of the chocolate chips.
  • Spoon the batter into the muffin tins. Make sure strawberries are washed and cored, and press one into the center of each batter-filled muffin tin. Cover completely with batter.
  • Sprinkle the remaining 1/4 cup of chocolate chips evenly over the batter and gently press into the tops just enough to hold them in place.
  • Bake for 25 minutes. Let cool for 20 minutes, then gently remove from muffin tin.

Nutrition Facts : Calories 238.6, Fat 11.6, SaturatedFat 3, Sodium 84.9, Carbohydrate 32.9, Fiber 2.1, Sugar 17.8, Protein 3.2

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