- Category: Dining
- Written by Natalie Wessels
For this week's recipe, readers are going to learn how to make the simplest chocolate muffins they might ever have encountered - completely egg and dairy free, too!
For the ingredients, you will need:
- 2 cups of unbleached cake flour
- Half a cup of unsweetened cocoa powder (this can be modified if you prefer a less chocolatey taste)
- 2 teaspoons of baking soda
- A quarter teaspoon of salt
- 1 cup of brown sugar, or use a sweetener of your choice
- Two thirds of a cup of soy milk or non-dairy milk of your choice (water can also be used)
- Two thirds of a cup of melted coconut oil or canola oil
- 1 teaspoon of vanilla essence
- 2 teaspoons of apple cider vinegar (this is an essential component to the recipe, because it will bind the ingredients together in a similar way to an egg)
- Optional ingredients: two thirds of a cup of dairy-free choclate chips or chunked chocolate, or 3-4 mashed ripe bananas.
- Preheat your oven to 180 degrees celcius and grease a muffin pan.
- Combine all the dry ingredients, these being the flour, cocoa powder, sugar or sweetener, salt and baking soda, into a large bowl.
- Whisk together the remainder of the ingredients in a seperate bowl - the non-dairy milk, oil, vanilla and apple cider vinegar (ensure that this is added last).
- Next, simply add all the wet ingredients to the dry and mix until well combined, working quickly due to the vinegar reaction.
- If using, fold in the chocolate chips/chunked chocolate or mashed bananas until completely combined.
- Divide the mixture equally between the individual muffin pan inserts, and place in the oven for approximately 20 minutes, or until a toothpick comes out clean.
- Once the muffins are baked through, let them cool for half an hour before serving.