Always keep a treat stored in your freezer. At least, that’s our motto.
These muffins are delicious when fresh. But they also store quite well in the freezer, perfect for when your craving a snack with your mid-morning coffee.
Plus, they’re relatively healthy as far as muffins go, made with half whole-wheat flour and a modest amount of sweetener. That’s why we’ve dubbed them suitable for breakfast — and did we mention, they go really well with coffee? They’re great paired with fruit, too.
If you’re looking for more of a dessert (or just prefer a sweeter muffin), cut in half and add a drizzle of maple syrup. (You could even get fancy and make a strawberry-maple-muffin sandwich. Ooooh la la.)
The recipe only makes 10 muffins. They’ll go fast. But if you’re planning to save a few, let the muffins cool completely, and then immediately store in freezer bags and pop them in the freezer. When ready to eat, give them a quick reheat in the microwave.
Vegan Double Chocolate Breakfast Muffins
- January 10, 2022
- Yields 10 muffins
- Print this
Ingredients
- 3/4 cup white flour
- 3/4 cup whole-wheat pastry flour
- 6 Tbsp. cocoa powder
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 3/4 cup strongly brewed coffee
- 1/3 cup maple syrup
- 1/4 cup safflower oil
- 1/2 tsp. vanilla extract
- 1 Tbsp. apple cider vinegar
- Heaping 1/2 cup + a few extra for topping, bittersweet or semisweet chocolate chips (use semisweet for sweeter muffin)
- Vegan butter, for greasing
Directions
- Step 1
- Preheat oven to 325F. Use a paper towel to grease 10 cups of a muffin tin with vegan butter. Place the first six ingredients into a large bowl, and whisk until thoroughly combined. In another bowl, whisk together coffee, maple syrup, vinegar, and oil.
- Step 2
- Make a small basin in the center of the dry ingredients
- Step 3
- add wet ingredients to the dry ingredients, using a spatula to scrape the sides of the bowl. Continue to use the spatula to blend the dry ingredients into the wet ingredients until just combined. Make sure not to overwork the batter to avoid tough muffins.
- Step 4
- Stir in chocolate chips.
- Step 5
- Use a spoon to divide batter evenly into the 10 muffin cups. Top each muffin with 2 or 3 extra chocolate chips. Bake 18-20 minutes, or until a toothpick comes out of the center with just a few moist crumbs.
- Step 6
- Use a knife to loosen the muffins from the pan. Cool on a wire rack.
