Zutaten für Vegan Choco Low Fat Muffins
- All Purpose Flour
- Whole Wheat Flour
- Granulated Sugar
- Splenda Granular
- Unsweetened Cocoa Powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- Low Fat Vanilla Yogurt
- Soymilk
- 1 teaspoon vanilla extract
- Carob Chips
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Zubereitung von Vegan Choco Low Fat Muffins
- Preheat oven to 200°C (400°F). Line a 12-cup muffin tin with paper baking cups.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, ¾ cup unsweetened cocoa powder, 2 teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon salt.
- In a separate bowl, combine 1 cup vegan yogurt (plain or vanilla), ½ cup plant-based milk (almond, soy, or oat), 1 teaspoon vanilla extract, and 1 cup chocolate chips.
- Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Fill each muffin cup about ⅔ full.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Once cool, serve and enjoy! Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
41g
Fat
1g
Carbs
7g
