Vegan Chocolate Chocolate Chip Muffins
I have dessert for our girl’s night potluck tonight and I knew exactly what I wanted to make.
A few weeks ago, I was watching my girl Nigella on Food Network and she was making some delicious chocolate chip muffins.
Now, I’m pretty sure all of her recipes aren’t vegan but this one was simple enough that I was able to make appropriate vegan substitutions as well as save some calories by reducing the sugar and fat content.
Vegan Chocolate Chocolate Chip Muffins (adapted from Nigella Lawson)
- 1 3/4 cup all purpose flour
- 1/2 cup sugar (her recipe calls for 3/4 cup, I always cut back)
- 1/2 tsp baking soda
- 2 tsp baking powder
- 2 tbsp cocoa powder
- 1/2 cup non-dairy semisweet chocolate chips (as opposed to 1 cup and I still ended up having 2 tbsp leftover) including some to sprinkle
- 1/3 cup + 1/4 cup all natural applesauce (replaced the egg and oil)
Directions: Mix dry ingredients first, then add wet ingredients in. Stir until well combined, then pour into 12 muffin cups.
Bake at 400 degrees for 20 minutes. Cool and enjoy!
Her recipe online said vanilla extract, but I don’t recall hearing that on the show and I didn’t write it down. But I’m sure they are fine without it!
I added up everything I used and these came out to be about 150 calories per muffin. Awesome 🙂
I licked the spoon after I poured the mixture into the cups. The batter tasted like pudding. I had to fill the bowl with water before I licked it too!
They looked great when they came out of the oven. I wish my pan were more attractive, ha ha.
I love how the chips on top melt but still stay mostly intact.
I packed the muffins up last night to get ready to take to for the girls.
But I knew there was no way I wasn’t trying one (or two) first. I had to make sure they were edible, right?
They were delicious! The only bad thing is they kind of stuck to the paper.
Do you watch Food Network? Have you ever made a recipe you saw on a show?