I am a woman, I love chocolate. I know that’s not the best food for me…let’s be real. It’s just comfort food…aka “mommy food”.
I have been on the look out for something to satisfy my sweet/chocolate craving with hopes of it being healthy at the same time…
With a few other recipes combined and some practice baking, I came up with this Guiltless Vegan Chocolate (Chip) Muffins.
It truly is guiltless. The batter has no egg, no oil (except for spraying the muffin tins), dairy-free, sugar free (if you omit the choco chips), and can be caffeine free if you replace the cocoa with carob.
Then you have the chocolate chips which are the guilty party. The muffins came out moist and fluffy.
Guiltless Vegan Chocolate Chip Muffins
1 1/4 cup whole wheat flour (I used whole wheat)
1/2 cup honey (or sucanat)
1 Tablespoon of bran
2 Tablespoons cocoa (or carob powder)
1/2 teaspoon salt
1 teaspoon baking powder
3 Tablespoon apple sauce (I use one snack cup)
1/2 cup almond milk (or milk of your choice)
1 teaspoon vanilla extract
chocolate chips (optional) maybe 1/4 cup or so…
- Preheat oven to 350 degrees.
- Mix all ingredients in bowl or blender, except the choco chips. Blend or mix well.
- Spray mini muffin tins.
- Fill the muffin tins with approximately 1 Tablespoon of batter. I like to add a chip or two on top (or in the middle) of the batter.
- Bake for 10-12 minutes.
A chocolate chip hidden in the center. Yumm!
With or without chocolate chips they are top notch … makes 24 mini muffins.
Vegan Chocolate Chip Muffins.