Bread | Healthy eating/specialty diet | Muffins | Quickbreads | Recipes | Vegan

Chocolate stuffed muffins! (vegan)

July 8, 2014

I love making muffins because they’re so versatile and perfect as breakfast or snacks on the go. I’m one of those people who will always pick muffins over cupcakes without a second thought because muffins have less fat and sugar in them. But then that comes with downsides because muffins tend to be denser and you lose out on the delicious fluffiness you get with cupcakes. Which is why…I decided to attempt to recreate the fluffy texture of cupcakes in muffins! One of the key steps in making sure that all pastries stay fluffy is to not overmix the batter so I made sure that I was extra careful to only mix until the flour pockets disappeared. Oh and I decided to use applesauce instead of oil to make them extra healthy too! However…I also threw chocolates into the batter….well…it’ll even out in the end right? To be fair, I wanted to use chocolate chips but we ran out so I had to go with the next best thing…either way they were delicious and I have no regrets!


Ingredients (makes 8)

1 1/4 cups flour of choice
1/3 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup milk of choice
1 tablespoon vanilla
1/3 cup applesauce
1 teaspoon vinegar
8 chocolates or a bunch of chocolate chips (use carob if vegan)

Bake away!

1. Combine flour, sugar, baking soda and salt in a large bowl.

2. Add in the wet ingredients (milk, vanilla, apple sauce, vinegar)

3. Stir until just combined! Make sure you don’t over stir or you’ll have tough muffins!

4. Divide the batter into muffin tins and then drop a chocolate into the center of each one


5. Bake at 350F for 25 – 30 minutes until a toothpick comes out clean in the middle





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