Ingredients for Vegan Double Chocolate Strawberry Muffins
- All Purpose Flour
- ¾ cup unsweetened cocoa powder
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ½ cup vegan margarine
- Ener G Egg Substitute
- Vanilla Extract
- Vegetable Oil
- ½ cup unsweetened soymilk
- Ghirardelli Semi Sweet Chocolate Chips
- 1 cup strawberries (fresh or frozen, hulled)
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How to Make Vegan Double Chocolate Strawberry Muffins
- Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin with nonstick spray.
- In a large bowl, whisk together 1 ½ cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 cup granulated sugar, and 2 teaspoons baking powder.
- In a microwave-safe bowl, melt ½ cup vegan margarine and ¼ cup vegan chocolate chips. Stir until smooth. Let cool slightly.
- In a separate bowl, whisk together ¼ cup applesauce (or other egg replacer), 1 teaspoon vanilla extract, ¼ cup vegetable oil, and ½ cup unsweetened soymilk.
- Add the cooled margarine-chocolate mixture to the wet ingredients. Whisk until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in ½ cup vegan chocolate chips.
- Wash and hull 1 cup strawberries.
- Fill each muffin cup about ¾ full with batter.
- Press one strawberry into the center of each muffin.
- Cover the strawberries completely with batter.
- Sprinkle the remaining ¼ cup chocolate chips evenly over the batter and gently press them in.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the muffin tin for 10 minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
71g
Fat
14g
Carbs
10g
