So when I was typing the title of this post just now I totally wrote “Double Chocolate Brownies.” Oops. These are muffins! Not brownies! I can totally eat them for breakfast!
Which is exactly what I did this morning. Two of them, in fact. The last couple days have been rather rough, and sometimes I use food as a coping mechanism. Sometimes I don’t eat hardly at all, but most of the time I just want to eat a whole bunch of sweet, delicious things when life takes me on a ride. It’s a bad habit.
So this week has been a bunch of carbo-loading interspersed with salads that are so big I feel like I might explode, followed by a bunch more sweets. For example? Elissa and I went to the beach, after which we got lunch at the Avila Valley Barn, where I stuffed myself with a giant salad and then bought a turnover and ate 3 caramels to make up for it. #healthylifestyle.
Anywho, these muffins are t.a.s.t.y. I can’t count how many times I’ve made them, and I thought it was about time I shared them with you guys. Their texture is somewhere along the lines of a muffin ate a cupcake and then had babies with a brownie. Weird, I know.
The recipe also makes about 15 muffins, if you feel like getting another muffin pan dirty. I usually just pour the rest of the batter into a small oven-proof dish (above) and give it to AJ and say, “Look! I made you your own personal little breakfast
cake brownie muffin!” He knows better than to feel special anymore… it’s really just leftovers. But leftovers usually are the best, aren’t they?
Double Chocolate Muffins
This Vegan Double Chocolate Muffins recipe is such a keeper! With a chewy crumb and heavenly melted chocolate, these are best right out of the oven.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 15
- Category: Baked Goods
- 1 Tbsp ground flax seed + 3 Tbsp water
- 2 Tbsp butter, melted, vegan or otherwise
- 2 Tbsp applesauce*
- 3 Tbsp vegetable oil*
- 1 1/2 cups almond milk
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 3/4 cup cocoa powder
- 3/4 cup + 2 Tbsp white granulated sugar
- 1 Tbsp baking powder
- 1 1/2 tsp Ener-G egg replacer*
- 1 cup chocolate chips
- Preheat oven to 350F and oil a muffin tin (if you use muffin liners, still oil the liners).
- Combine the flax seed and water in a small bowl, set aside.
- In a large bowl, melt the butter with the applesauce in the microwave.* Add the oil and flax seed and mix well. Slowly stir in the almond milk while whisking. Add the vanilla and set aside.
- Combine the remaining ingredients except chocolate chips in another bowl. Whisk well to make sure all the ingredients are evenly distributed and no clumps remain.
- Add the dry mixture to the wet in two batches, stirring gently until almost combined for both. When the dry ingredients are almost totally incorporated into the wet, add the chocolate chips and finish stirring until just combined.
- Fill the muffin cups until they are almost full, but not overflowing. Place the extras in a small oven-proof dish that you’ll cook alongside your muffins, or set in the fridge until you can bake another batch.
- Bake for 20-22 minutes, rotating once, until a pick inserted in the center of a center muffin comes out clean (unless you hit a chocolate chip – then do it again). Remove from the oven and let cool in the pan for 5 minutes, then remove them to a wire cooling rack. Eat!
-If you like, you can replace the applesauce and oil for more butter (that would be 7 Tbsp butter total), but I try to make these just a teensy bit healthier by using the applesauce.
-You could also likely replace the Ener-G egg replacer with another flax egg, but decrease the amount of almond milk to 1 1/4 cups.
-I have not made this recipe with real eggs, but it may work. Use two and omit the flax egg and Ener-G and use only 1 1/4 cups milk.