VEGAN CHOCO CHUNK MUFFINS
VEGAN CHOCO CHUNK MUFFINS
Ingredients
WET INGREDIENTS
- Flax egg (1tbsp flax powder + 1.5tbsp water)
- 3/4 cup organic pure canesugar / unprocessed sugar / desi khand
- 1 tsp vanilla extract(without alcohol)
- 1/3 cup cold pressed safflower/sunflower oil
- cashew mylk (1/3 cupcashews soaked for 30-60 minutes, blend with 1.25 cup water, then add 1.25 tbsp lemon juice)
DRY INGREDIENTS
- 2 cup whole wheat flour
- 2.5 tsp baking powder (aluminium free)
- 1/4 tsp rock salt
- Cooking/compound chocolate chunks as required
Instructions
Mix wet ingredients
- add the mylk (+lemon juice), sugar, oil, and vanilla extract, flax egg -stir to combine a few times to help soften the large grains of sugar.
- Whisk first 4 ingredients and then add milk in small amounts, keep whisking till everything is well dissolved
- Mix dry ingredients: In a large mixing bowl, mixtogether the flour, baking powder and salt.
- Preheat airfryer/oven to 170*C.
- **IMPORTANT: make sure that the oven is ready/heatedbefore you mix wet and dry ingredients.
- Combine wet & dry: Pour the wet mixture into thedry mixture and mix until just combined. Donβt overmix, only lightly fold itin.
- Add the roughly chopped chocolate chunks, gently fold theminto the batter.
- Fill the muffin moulds with the batter. Then add a few chocochunks on top and lightly press them in.
- Place in the air fryer/oven and bake for 17Β minutes. Let cool a few minutes and enjoywarm or at room temperature. It takes 17 minutes in airfryer, may take a littlelonger in the oven. To check, insert a toothpick, if cooked, it will come outclean.
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