Vegan Dark Chocolate Strawberry Muffins
Ingredients
1 cup almond milk (or any plant-based milk)
1 tablespoon apple cider vinegar
1/3 cup coconut oil, melted
2/3 cup coconut sugar (or brown sugar)
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour (or whole wheat flour)
1/3 cup cocoa powder (unsweetened)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup chopped fresh strawberries
1/2 cup vegan dark chocolate chips
Instructions
Prepare the Vegan Buttermilk: In a small bowl, mix the almond milk and apple cider vinegar, then let it sit for 5 minutes to curdle.
Mix the Wet Ingredients: In a large mixing bowl, whisk together the melted coconut oil, coconut sugar, vanilla extract, and the prepared vegan buttermilk until smooth.
Add Dry Ingredients: Sift in the flour, cocoa powder, baking soda, baking powder, and salt. Gently fold the dry ingredients into the wet ingredients until just combined.
Add Strawberries and Chocolate Chips: Gently fold in the chopped strawberries and dark chocolate chips, being careful not to overmix.
Fill the Muffin Cups: Divide the batter evenly among the muffin cups, filling each about 3/4 full.
Bake: Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve and Enjoy: These vegan dark chocolate strawberry muffins are perfect for breakfast, snacks, or a decadent treat!
Prep Time: 15 minutesBaking Time: 20-25 minutesTotal Time: 40 minutes
Kcal: 180 kcal per serving | Servings: 12 muffins
