Vegan Muffins - Coffee & Choc Chip


Vegetarian, Vegan, Dairy-free

Meal Type
Breakfast
Author
Jessica Lord
Serves
9
Preparation Time
10 minutes
Cooking Time
25 minutes

Ingredients

DRY INGREDIENTS

  • 1½ cups unbleached self raising flour
  • 1 tsp baking powder
  • ½ tsp sea salt
  • ¼ cup instant coffee granules

WET INGREDIENTS

  • 1 cup unsweetened plant milk
  • 1/8 cup rice bran oil
  • 1/8 cup maple syrup
  • 85g unsweetened natural apple sauce
  • 1 tsp coffee essence
  • ½ tsp vanilla essence

optional

  • ½ cup vegan chocolate chips

Instructions

  1. Pre heat the oven at 180C
  2. In a large mixing bowl add all your dry ingredients.
  3. In a small bowl add the almond milk and apple cider vinegar and set aside
  4. In a separate smaller bowl add your oil, add the rest of the wet ingredients except the almond milk mixture.
  5. Add the almond milk mixture and the other wet ingredients into the dry ingredient bowl and stir until everything is well combined. Add the vegan chocolate chips and stir them in.
  6. Spray your muffin tin with non-stick spray (or use paper patty pans like I do) and spoon the batter evenly into 9 muffins. Top with extra chocolate chips if desired.
  7. Place in the oven and bake for 25 minutes or until a tooth pick comes out clean when you poke it into the muffin centers.
  8. Let cool at least 15 minutes before removing from the muffin pan.

Notes

  • Having trouble with the plant milk? Add 1/2 tsp apple cider vinegar and set aside for 5 minutes while measuring other ingredients.
  • You can substitute the coffee for any other flavour, cocoa powder, coconut. Switch the chips for dried fruits or shredded fruit or veg like carrots. Try a different fruit puree, banana, or even pumpkin and spices?
  • Recipe makes a bittersweet refined sugar free mix. double the maple syrup if necessary, but if you don't like it bittersweet, I suggest changing out the coffee granules and obviously essence for vanilla and or strawberry essence, cocoa powder or desiccated coconut and the chips for frozen raspberries or dried apricots instead, you can make a far healthier but still sweet muffin with some wise flavour choices rather than just upping the sweetener.
  • I usually make a double batch and freeze most of them for a quick thawed weekday breakfast or snack, seeing as they need to cool before consuming anyway; or you risk half the muffin sticking to the patty pan.