Vegan Dark Chocolate Muffins
These vegan dark chocolate muffins with caramelized walnuts are rich, deeply chocolatey and wonderfully moist. Ready in about 40 minutes, they make an easy dairy-free and eggless treat.
Ingredients
- ½ cup coconut oil
- ¼ cup molasses
- 2 Tbsps psyllium husks or 2 Tbsps ground flax seeds + 6 Tbsps water = awesome vegan egg replacement for 2 eggs!
- 1 tsp vanilla extract
- ¾ tsp baking powder
- 1 tsp baking soda
- ½ cup cocoa powder
- 1 cup soy milk
- ¾ cup whole grain flour I used whole wheat flour but you can use a gluten-free one
- 1 Tbsp brown sugar or other healthy sweetener
- ⅓ cup walnuts chopped
- ½ cup dark chocolate chips
Instructions
- Preheat oven to 350 F and grease the muffin tins with some coconut oil. Alternatively, fit each with a paper liner.
- Prepare the flax or psyllium eggs in a small bowl and let them rest for 5 minutes.
- Add 1 Tbsp of brown sugar to a skillet over low heat. Add the chopped walnuts and caramelize them.
- Place the coconut oil in a large mixing bowl (it should be creamy, so leave it at room temperature for a couple of minutes). Stir in the flax eggs, soy milk, molasses, vanilla extract, baking powder, baking soda and cocoa powder. Whisk to combine. Add the flour and mix well. Stir in the caramelized walnuts.
- Scoop the batter evenly into the muffin tins. Add a little at first, just enough to cover the bottoms. Add the chocolate chips, then pour in the remaining batter. Be careful to fill only 3/4 of each muffin tin.
- Bake for half an hour.
Notes
Make the flax or psyllium egg ahead of time so it can gel while you prep the rest. Whole wheat flour can be swapped for a gluten-free baking blend. Store in an airtight container at room temperature for up to 3 days.