Double Chocolate Vegan Muffins

These delicious muffins are quick and easy to bake. This recipe was originally for our delicious cranberry muffins, then it evolved into plum muffins. Last night we had a dessert craving, so we tried the base recipe using cocoa powder and chocolate chips.  They’re perfect for a late night snack, and smell amazing. Enjoy!

chocolate muffins

2 cups self-rising flour

1 cup warmish water

2 egg replacers (we use Ener-g egg replacer)

1/4 cup olive oil

1/2 cocoa powder

1/2 cup sugar

1 cup chocolate chips

Preheat oven to 325. Mix all ingredients–except chocolate chips–in a medium bowl. When well combined (you may need a little extra water) stir in chips. Scoop into a prepared muffin tin (we used silicone, so no oil needed). Bake for 22-25 minutes, until the toothpick comes out clean. Cool at least 10 minutes. Makes 9-12 muffins, depending on the size you like.

Happy VeganMofo!

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6 thoughts on “Double Chocolate Vegan Muffins

  1. This may be a silly question, but what is self-rising flour? If I only have whole wheat flour can I just add some baking powder in and call it good?

  2. Pingback: Vegan brownies « Beans, Figs and Katz

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