Vegan Chocolate Chocolate Chip Muffins Recipes

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VEGAN CHOCOLATE ORANGE MUFFINS



Vegan Chocolate Orange Muffins image

Make and share this Vegan Chocolate Orange Muffins recipe from Food.com.

Provided by ontariomamaof7

Categories     Quick Breads

Time 35m

Yield 12 muffins

Number Of Ingredients 8

2 3/4 cups whole wheat flour
1/3 cup sugar
1 teaspoon baking soda
2 tablespoons cocoa powder
1 orange, juice and zest of
1/3 cup chocolate chips
1/3 cup vegetable oil
1/2-1 cup water or 1/2-1 cup orange juice

Steps:

  • Mix your dry ingredients reserving about a third of the chocolate chips for topping.
  • Then add the wet ones and stir well.
  • Divide between 12 cake or muffin cases (in a muffin tin is best), topping with the remaining chips. Bake at 200C/400F for 15 to 20 minutes until well risen and browning.

Nutrition Facts : Calories 206.7, Fat 8.5, SaturatedFat 1.8, Sodium 111.6, Carbohydrate 31.5, Fiber 4.2, Sugar 8.6, Protein 4.5

LOW-FAT VEGAN PUMPKIN CHOCOLATE CHIP MUFFINS



Low-Fat Vegan Pumpkin Chocolate Chip Muffins image

Tasty vegan muffins that are low-fat. Much of the fat content in this recipe is from the chocolate chips, but they are soooo worth it!

Provided by Mallow1

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 1h

Yield 12

Number Of Ingredients 10

2 cups whole wheat flour
½ cup packed brown sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground nutmeg
1 (15 ounce) can solid-pack pumpkin
½ cup water
½ cup chocolate chips

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line 12 muffin cups with paper liners.
  • Whisk whole wheat flour, brown sugar, baking powder, cinnamon, baking soda, salt, and nutmeg in a large bowl. Stir pumpkin and water into dry ingredients, mixing until just moistened; fold in chocolate chips. Spoon batter into prepared muffin cups, filling them to just below the tops.
  • Bake in the preheated oven until lightly browned and tops of muffins bounce back when pressed lightly, 25 to 30 minutes. Let muffins cool in pans for 5 minutes until removing to a wire rack to cool completely.

Nutrition Facts : Calories 149.8 calories, Carbohydrate 31.2 g, Fat 2.6 g, Fiber 4 g, Protein 3.5 g, SaturatedFat 1.4 g, Sodium 323.5 mg, Sugar 14 g

BANANA BREAD MUFFINS



Banana Bread Muffins image

These are the best vegan chocolate muffins with simple ingredients, made in one bowl, in about 30 minutes! The recipe is plant-based, gluten-free, refined sugar-free, and super easy to make!

Provided by Michaela Vais

Categories     Breakfast     Dessert

Time 35m

Number Of Ingredients 11

1 2/3 cup oat flour (gluten-free if needed (see notes))
1/3 heaped cup coconut sugar ((see notes))
1 tsp baking powder
1/3 tsp baking soda
1/4 tsp salt
1/3 cup dairy-free chocolate chips (+ more for the top)
1/2 cup plant-based milk ((see notes))
2 small/medium bananas (mashed (see notes))
1/4 cup nut butter ((see notes))
1 tbsp apple cider vinegar
1 tsp vanilla extract

Steps:

  • You can watch the video in the post for visual instructions.Line a muffin pan with paper liners and preheat oven to 360 degrees Fahrenheit (ca. 182 °C).
  • Add the dry ingredients (except chocolate chips) to a large mixing bowl.
  • Mash the bananas in a different medium-sized bowl with a fork. Add the other wet ingredients and stir until combined. You can also blend all wet ingredients in a blender or food processor.
  • Add the wet ingredients to the dry ingredients and stir with a whisk. You can also use a hand mixer.
  • Finally, stir in the dairy-free chocolate chips.
  • Divide the batter among the wells of the muffin pan. I had enough batter to make 8 muffins.
  • Bake for about 25 minutes or until you spot cracks on top of the muffins. I also recommend making a toothpick test. Insert a toothpick into the center of one muffin. It should come out almost clean (it's ok if there are some crumbs attached to the toothpick, but it shouldn't come out wet).
  • Let the muffins cool and enjoy! Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition Facts : ServingSize 1 muffin, Calories 208 kcal, Carbohydrate 29 g, Protein 5 g, Fat 8 g, SaturatedFat 2 g, Fiber 4 g, Sugar 13 g

GLUTEN-FREE VEGAN BANANA CHOCOLATE CHIP MUFFINS



Gluten-Free Vegan Banana Chocolate Chip Muffins image

Great for people with allergies and other sensitivities. Also Celiac friendly. No one needs to know that these are special, they'll never know. Please enjoy!

Provided by nutnum

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Chocolate Muffin Recipes

Time 50m

Yield 12

Number Of Ingredients 13

cooking spray
1 cup rice flour
¾ cup white sugar
¼ cup blanched almond flour
¼ cup cornstarch
¾ cup water, divided
1 tablespoon dry vegan egg replacer
2 ripe bananas, mashed
6 tablespoons vegetable oil
½ teaspoon ground cinnamon
¼ teaspoon salt
¼ teaspoon baking soda
½ cup vegan chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
  • Sift rice flour, sugar, almond flour, and cornstarch together in a large bowl.
  • Whisk 1/4 cup water and egg replacer in a bowl until smooth. Stir in remaining 1/2 cup water, mashed bananas, and vegetable oil. Add rice flour mixture, cinnamon, salt, and baking soda; mix until completely blended. Fold in chocolate chips.
  • Spoon batter into the prepared muffin cups, filling each 3/4 full.
  • Bake in the preheated oven until tops spring back when lightly pressed, about 30 minutes. Let cool slightly before serving.

Nutrition Facts : Calories 252.1 calories, Carbohydrate 36.9 g, Fat 12.6 g, Fiber 2.6 g, Protein 2.3 g, SaturatedFat 3.7 g, Sodium 76.4 mg, Sugar 15 g

VEGAN DOUBLE CHOCOLATE MUFFINS



Vegan Double Chocolate Muffins image

1 bowl, 10 ingredients, and only 30 minutes to make! So easy with no weird or hard to find ingredients. Moist, chocolatey, and perfect for breakfast or a snack.

Provided by Sam Turnbull • It Doesn't Taste Like Chicken

Categories     Breakfast     Snack

Time 30m

Number Of Ingredients 10

1 1/4 cups all-purpose flour
3/4 cup white sugar
1/2 cup cocoa powder
2 teaspoons baking powder
1 teaspoon instant espresso powder ((optional, see notes))
1/2 teaspoon salt
1 cup plant-based milk ((such as soy or almond))
1/2 cup light oil ((such as canola or vegetable))
1 tablespoon apple cider vinegar
1 cup vegan chocolate chips or chunks

Steps:

  • Preheat your oven to 400F (200C). For medium-sized muffins, line 12 wells of a muffin pan with paper liners or lightly grease the pan. For larger sized muffins line or grease only 9 wells of a muffin pan.
  • In a large bowl whisk together the flour, sugar, cocoa powder, baking powder, instant espresso powder and salt. Then add the plant-based milk, light oil, and apple cider vinegar and stir until just combined. Don't over mix! Now gently fold in the chocolate chips.
  • Divide the batter evenly among the 12 or 9 wells of the prepared muffin pan. Bake 20 to 26 minutes for until the muffins have cracks on the top and a toothpick inserted into the center comes out clean. *Test several spots with the toothpick as you may hit a melted chocolate chip which could mislead you into thinking they aren't cooked. If making 12 muffins the timing will be on the lower side and if making 9 muffins it will be on the higher side. Let the muffins cool in the pan before removing.

Nutrition Facts : Calories 260 kcal, Carbohydrate 34 g, Protein 3 g, Fat 15 g, SaturatedFat 5 g, Sodium 99 mg, Fiber 3 g, Sugar 20 g, ServingSize 1 serving

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