VEGAN MOCHA CHIP MUFFINS
Make and share this Vegan Mocha Chip Muffins recipe from Food.com.
Provided by Megannnnnnnn
Categories Vegan
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F Line 12 muffin tins with paper liners.
- In a large bowl, sift together dry ingredients (flour through salt).
- In a seperate bowl, wisk together wet ingredients (soy milk through vanilla) until emulsified.
- Pour wet into dry and combine until dry ingredients are moistened.
- Fold in chocolate chips.
- Fill muffin tins almost to the top. Bake 18 - 20 minutes, until a toothpick inserted into the center comes out clean.
Nutrition Facts : Calories 129.6, Fat 3.1, SaturatedFat 1.5, Sodium 288.7, Carbohydrate 24.5, Fiber 3.3, Sugar 8.2, Protein 4
MOCHA CHOCOLATE CHIP BANANA MUFFINS
This recipe was shared with me by my friend, Sharon. She was given the recipe by her mother. Everyone who has tasted them will agree that they are the best muffins ever!
Provided by Shelley Ross
Categories Bread Quick Bread Recipes Muffin Recipes Chocolate Muffin Recipes
Time 35m
Yield 18
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Blend butter or margarine, sugar, egg, banana, dissolved coffee, and vanilla in food processor for 2 minutes. Add flour, salt, baking powder, and soda, and blend just until flour disappears. Add chocolate chips and mix in with wooden spoon. Spoon mixture into 15 to 18 paper-lined muffin cups.
- Bake for 25 minutes. Cool on wire racks.
Nutrition Facts : Calories 267 calories, Carbohydrate 36.5 g, Cholesterol 10.3 mg, Fat 13.3 g, Fiber 1.5 g, Protein 2.7 g, SaturatedFat 3.5 g, Sodium 251.6 mg, Sugar 21.6 g
BEST EVER MOCHA CHOCOLATE CHIP MUFFINS
These are so good. This is based on a recipe from Bryanna Clark Grogan and learning about substitutions on flours and cocoa from Chef Deborah.
Provided by Shannon Holmes
Categories Quick Breads
Time 30m
Yield 6-12 muffins, 6-12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F.
- Oil 6 large or 12 small muffin cups.
- Mix flours, cornstarch, cocoa, baking powder, salt, baking soda and dark chocolate chips together in a large bowl.
- Place coffee, sugar, applesauce, oil, soy milk, vinegar and vanilla in a blender and blend until smooth or place in a large bowl and blend with immersion blender.
- Add wet ingredients to dry.
- Stir, adding more soy milk to make it a thinner batter, you don't want it to be stiff.
- Divide evenly among muffin cups, bake in oven for 20 minutes or until the toothpick test proves true.
- Place on cooling rack, cover with a towel and remove after 5 minutes.
- Cool completely.
- Place in paper towel lined Tupperware, freeze after 1-2 days wrapped tightly in plastic.
- Mark breaks these up and puts them in ice cream.
MOCHA MUFFINS WITH CHOCOLATE CHIPS AND PECANS
Categories Bread Coffee Chocolate Breakfast Brunch Bake Pecan Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12
Number Of Ingredients 15
Steps:
- Preheat oven to 375°F. Line twelve 1/2-cup muffin cups with paper liners. Stir 1/4 cup hot water and espresso powder in medium bowl until espresso powder dissolves. Add buttermilk, oil, eggs and vanilla and whisk until well blended. Mix flour, sugar, brown sugar, cocoa, baking powder, baking soda and salt in large bowl. Add buttermilk mixture and stir just until combined. Mix in chocolate chips and pecans.
- Divide batter equally among prepared muffin cups. Bake until tester inserted into center of muffins comes out clean, about 25 minutes. Transfer muffins to rack and cool.
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