Vegan Double Chocolate Strawberry Muffins Recipes

VEGAN DOUBLE CHOCOLATE MUFFINS

Steps:

• Preheat oven to 350°F and grease 2 muffin tins with spray oil or margarine. Or, use paper liners and grease those.
• Combine the flax seed and water in a small bowl and set aside for about 15 minutes, to make a flax egg.
• Place the margarine and the applesauce in a large microwave-safe bowl, and place in the microwave for 15-second increments until the margarine is melted. Add the flax egg and the oil, and stir to combine. Slowly stir in the almond milk while whisking. Stir in the vanilla and set aside.
• In another bowl, combine the flour, cocoa powder, sugar, baking powder, and powdered egg substitute. Whisk well to make sure all of the ingredients are evenly distributed and no clumps remain.
• Add the dry mixture to the wet in two batches, stirring gently until almost combined after each addition. Add the chocolate chips and finish stirring until just combined.
• Fill the muffin cups until they are almost full, but not overflowing.
• Bake for 20-22 minutes, rotating once halfway through baking, until a toothpick inserted in the center of a muffin at the center of the pan comes out clean (unless you hit a chocolate chip - then do it again). Remove from the oven and let cool in the pan for 5 minutes, then transfer them to a wire cooling rack.

VEGAN DOUBLE CHOCOLATE MUFFINS

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.

DOUBLE CHOCOLATE & STRAWBERRY MUFFINS

Steps:

• Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and line a cupcake tin with paper cases
• Cut up the dried strawberries into smaller pieces and toss them in a little flour to coat them (this will help them stop sinking)
• Mix together the caster sugar and butter until creamy and smooth
• Add the eggs and vanilla extract and whisk in
• Whisk in the cocoa powder and self raising flour
• Then gently fold in the dried strawberries and chocolate chips using a spatula or spoon
• Divide the mixture between the muffin cases and bake for 20-25 minutes or until a skewer inserted in the centre comes out clean. Put them on a cooling rack to cool completely
• To decorate melt the dark chocolate and drizzle it over the muffins either using a fork or put it in a piping bag. Finally sprinkle on the freeze dried strawberry
• Store in an airtight container in a cool place and eat within 3 days

DOUBLE CHOCOLATE VEGAN MUFFINS WITH STRAWBERRY SMASH FROSTING

Steps:

• First, heat your even to 400F. Place your muffin cases into a muffin tray and lightly spray with baking spray. In a mixing bowl, sift together the sugar, flour, cocoa powder, salt, and baking powder. Whisk in the soy milk, vanilla, veg oil, and finally, add the chocolate chips. Once you have mixed everything perfectly, spoon your batter into the muffin cases evenly. Bake for about 20 minutes (while you wait, you can make your Strawberry Smash Frosting), check with a toothpick, and bake a few minutes more if the toothpick doesn't come out clean on the first try. Place the muffins on a rack to cool. When they are cooled, using a soup spoon, drizzle the Strawberry Smash Frosting over the top of each muffin. Serve!

VEGAN STRAWBERRY MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 2 muffin tins with cooking spray.
• Mix soy milk, applesauce, vinegar, and vanilla extract together in a bowl.
• Sift white whole wheat flour and whole wheat flour together into a separate bowl. Add oats, baking soda, and salt in a separate bowl. Mix in soy milk mixture until smooth. Let batter sit for 5 minutes.
• Fold strawberries into the batter. Fill muffin tins 2/3 full of batter.
• Bake in the preheated oven until muffin tops are brown and sides pull away from the tin, 30 to 40 minutes.

VEGAN STRAWBERRY MUFFINS

Steps:

• Preheat your oven to 375 degrees. Grease 12 muffin tins.
• Mix together dry ingredients.
• In another bowl, mix soymilk, oil, and vanilla, but be careful not to over-mix. It should be a bit lumpy.
• Mix the wet and dry ingredients, fold in the strawberries, and spoon batter into muffin tins.
• Bake for 15 - 20 minutes, or until a toothpick comes out dry.
• Allow to sit for at least 10 minutes inside the pan, then remove them and place on a cooling rack.

VEGAN DOUBLE CHOCOLATE STRAWBERRY MUFFINS

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.