Lower Fat, Vegan Chocolate Muffins

from Chocolate-Covered Katie
Prep: 10 min
Bake: 20-25 min
Makes a small batch, 6-7

1/3 cup + 1 tbsp milk of choice
1 tbsp vegan (or regular) yogurt or sour cream
3 tbsp oil OR additional yogurt
1 tbsp white or apple cider vinegar
2 tsp pure vanilla extract
3/4 cup spelt or all-purpose flour (or Bob’s gf), loosely packed
1/4 cup cocoa powder
1 tsp baking powder
1/4 tsp + 1/16 tsp salt
1/4 cup sugar or xylitol
uncut stevia, or 3 additional tbsp sugar
1/2 cup chocolate chips, optional

1. Preheat oven to 350 F. Grease a muffin tin or line with liners. (If using the oil-free option, they stick to the liners the first day. The liners peel off easily after sitting a day, so you can either wait a day or bake sans liners.) Set aside.

2. In a large measuring bowl, whisk together the first 4 ingredients and let sit at least 10 minutes.

3. In a separate bowl, combine all remaining ingredients and stir well.

4. Pour wet into dry, stir just until evenly combined, then portion into the muffin tins. If desired, you can press a few chocolate chips into the tops of the muffins as well.

5. Bake 20 minutes or until domed and a toothpick comes out mostly clean from the center of a muffin.

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