Description
Start your day with a smile - our Vegan Chocolate Chip Coffee Muffins combine the comforting taste of coffee with the sweetness of chocolate chips, all in a deliciously plant-based package. Perfect for a guilt-free morning treat!
Ingredients
Units
Scale
- 160 ml plant based milk
- 80 g plant based butter (I use Flora Block)
- 1 shot espresso
- 1 1/2 tsp vanilla extract
- 1 Tbsp ground flaxseeds
- 2 1/2 Tbsp water
- 260 g plain flour
- 130 g caster sugar
- 100 g vegan chocolate chips
- 2 tsp baking powder
- 1/4 tsp salt
Instructions
- Preheat the oven to 200°C
- Put the ground flaxseed in a small pot and add 2½ Tbsp of water. Stir to mix and leave for 5 minutes.
- Melt the butter into the milk in a saucepan or the microwave. Add the vanilla extract and coffee. Leave to cool for a few minutes and add the flaxseed mixture.
- In a separate bowl mix all of the dry ingredients together apart from the chocolate chips
- Mix the wet ingredients into the dry and stir to combine. Do not overmix.
- Stir through the chocolate chips.
- Divide the mixture between 12 cupcake cases.
- Bake in the oven for 15 minutes or until a skewer comes out clean.
- Leave to cool on a wire rack.
