Double chocolate chip muffins. Need I say more? Add in the fact that they are vegan, gluten-free and completely healthy, and you got yourself a winner! I really wanted to make some muffins that had the perfect fluffy texture, delicious rich chocolate taste that still was made with only unprocessed ingredients. Lets just say, all of those requirements were fulfilled. Honestly, when I pulled these out of the oven my jaw literally dropped. Yeah, I just stood there like a gaping fish for a few minutes (got a lot of weird stares from my mother). They looked stunning and identical to the ones you would buy at a bakery. They had risen beautifully, the amount of chocolate was perfect and the consistency was spot-on. For me there is no bigger ego-booster than success in the kitchen. I have to admit I was practically gloating when I showed them to my family.
Best part? They are so healthy that you can easily enjoy this without any guilt. Seriously, no oils, butter, sugar or refined flours will ever make it’s way in my recipes, that much you can count on, and this recipe is no exception. These lovely little treats are sweetened with only dates, the chocolate is dark, vegan and sugar-free, and the only flour used is gluten-free whole grain buckwheat and brown rice flour. Yet they do not have that gritty taste that whole grain muffins usually have. It can hardly get any better than that!
Eat one of these with a tall glass of homemade almond milk = pure chocolaty bliss.
Vegan Double Chocolate Chip Muffins Ingredients:
- 1 1/2 cup unsweetened dairy-free milk (I used homemade almond milk)
- 1 1/2 cup dates
- 3/4 cup brown rice flour
- 3/4 cup buckwheat flour
- 1/4 cup coconut cream *
- 4 tbsp cocoa powder (or cacao)
- 2 tsp baking powder
- 1 tsp vanilla essence
- 1/2 tsp maldon salt
- 1 cup chopped vegan chocolate/chocolate chips (I used a 82% dark sugar-free vegan chocolate bar, chopped)
Vegan Double Chocolate Chip Muffins Directions:
- Preheat the oven to 190 degrees Celsius/375 degrees Fahrenheit. In a large mixing bowl add in all the dry ingredients except for the chocolate chips. Set this aside for now.
- Place the coconut cream, dates, vanilla essence and 1 cup of the milk in a high-speed blender/food processor, and blend until you have a completely smooth and creamy mixture. Stir this in with the dry ingredients while gradually adding in the remaining 1/2 cup of milk. Mix until you have a thoroughly combined cake-like batter. Stir in about 4/5 of the chocolate chips, saving about 2 tablespoons for sprinkling on top later.
- Grab a muffin pan (lined with muffin cups or parchment) and place on a baking tray. Fill them to the brink with batter so when the muffins rises they will look slightly over-flowing. I used about 3/4 cup batter per muffin. Repeat until you have 6 equally large muffins, or until all of the batter has been used. Sprinkle on top the remaining tablespoons of chocolate and place the tray into the oven for 25-35 minutes, or until a toothpick comes out clean. Transfer to a cooling rack and give them at least 10 minutes to set before serving.
Additional notes (*):
Coconut cream is essentially just full-fat coconut milk that has been stored in the refrigerator for at least 2 hours (preferably over-night). Take it out of the fridge and scoop out the hardened coconut cream that you find on the top of the can. The reason for doing this is to allow the added water and coconut mass to separate All of the water will have gathered at the bottom of the can, which is not going to be used when a recipe calls for coconut cream. This can be substituted for either Homemade Coconut Butter or Almond Butter. In theory you could use any kind of nut butter, but I would recommend sticking to the two I listed above due to their natural taste.
If you find double chocolate to be too rich just omit the cacao powder and make regular chocolate chip muffins instead!
Bake these right now. You can thank me later!