Vegan Double Chocolate Muffins

I don't know about you, but I love muffins. Yet, I don't tend to bake muffins that often. The only recipe I kept going back to was a 'Black Forest Cake Muffin' that I got from my dear friend, though I don't even remember when was the last time I made them, let alone experiment in the kitchen and create a new favourite. Quick and easy to make, these tiny cakes are so versatile, just let your imagination free and create new flavours and combos of your liking! These Vegan Double Chocolate Muffins with fresh cranberries were born just like this.

I found a small, airtight container packed with cranberries in the back of my fridge left from Christmas. No, I have no idea how it happened, and yes, they were still good to eat. I have cleaned that baby not once since the holidays, but these cranberries just played hide-and-seek, okay? 😃 Still, they were a delightful addition of fresh fruit to the muffins I was about to bake! If you're after fluffy, light, moist and crumbly muffins that are slightly crunchy on the outside, try these Vegan Double Chocolate Muffins 🧁

PREP TIME: 5 minutes

TOTAL TIME: 20 minutes

SERVINGS: 12 muffins

INGREDIENTS

- 200g self-raising flour

- 100g sugar

- ½ tsp baking powder

- 3 tbsp cocoa powder

- 100ml vegetable oil

- 150ml oat milk

- 1 flax egg (1 tbsp ground flaxseeds + 3 tbsp water)

- 2 tbsp unsweetened apple sauce

- 30g dairy-free white chocolate chips

- 100g fresh fruit, such as cranberries, blueberries, or cherries

DIRECTIONS

1. Preheat the oven to 200°C/ 180°C fan/ gas mark 6.

2. Prepare the flax egg by mixing the ground flax meal with the 3 tbsp water in a small bowl and set it aside for a few minutes.

3. Add the dry ingredients to a medium bowl, mix, then add the flax egg and apple sauce.

4. Gradually stir in the vegetable oil and the oat milk, but make sure not to overmix it.

5. Finally, add your chosen fruit to the mixture and give it a gentle stir.

6. Scoop the batter into a muffin tray lined with muffin cases, dividing it into 12 even portions.

7. Pop the muffin tray in the preheated oven and bake for about 15 minutes or until it looks set, and a toothpick inserted comes out clean. Wait a few minutes before transferring your muffins onto a cooling rack and let them cool completely.

8. Best enjoyed fresh but can be kept in an airtight container for up to 3 days.

Tip: Save a handful of berries and white chocolate chips for decoration and pop them on the muffins before placing the tray in the oven.

Click on the below to download this recipe as a free, pdf recipe card:

Have you tried this recipe or want to say hi?

I would love to hear from you 😊 Comment below and/or share a pic on Instagram with the tag: #madelaineskitchen