Decadent Vegan Chocolate Nut-Butter Muffins
Indulge in these Decadent Vegan Chocolate Nut-Butter Muffins, the perfect morning treat for chocolate lovers and those who crave a bit of sweetness to kickstart their day. Moist and rich with a deep chocolate flavor, these muffins are blended with your choice of nut butter for an added nutty depth and creaminess. Whether you prefer almond butter for its extra moisture or sunflower seed butter for a nut-free option, these treats cater to all dietary preferences. For an even more luxurious experience, feel free to swirl in additional nut butter or sprinkle in chocolate chunks, creating delightful ribbons of flavor throughout each muffin. They’re not only delicious but also packed with wholesome ingredients, making them a healthy choice to satiate your sweet tooth any time of the day!
N/A
Servings
150
Calories
8
Ingredients
Ingredients
Multigrain flour
3/4 cup (Sifted)
Baking powder
1/4 teaspoon
Baking soda
1/4 teaspoon
Cocoa powder
2 tablespoons (Sifted)
Nut butter
2 tablespoons (Smooth variety of choice)
Flourless oil
1 tablespoon (e.g., coconut oil or vegetable oil)
Liquid sweetener
2 tablespoons (e.g., maple syrup or agave nectar)
Almond milk
1/2-3/4 cup (Unsweetened)
Instructions
1
Preheat your oven to 350°F (180°C) and lightly grease a muffin tin with oil or line it with muffin liners.
2
In a mixing bowl, combine the oil, liquid sweetener (such as maple syrup or agave), almond milk, and nut butter. Whisk until the mixture is smooth and well combined.
3
In a separate bowl, sift together the multigrain flour, baking powder, baking soda, cocoa powder, and a pinch of salt. Stir until the dry ingredients are evenly mixed.
4
Gradually add the dry mixture to the wet mixture, stirring gently until just incorporated. Be careful not to overmix; a few lumps are okay.
5
If desired, fold in chocolate chunks or reserve a little batter to swirl with additional nut butter for a marbled effect.
6
Spoon the muffin batter evenly into the prepared muffin tin, filling each cup about 2/3 full.
7
Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
8
Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information
6g
Fat
19g
Carbs
3g
Protein
Frequently Asked Questions
Frequently Asked Questions
Are these chocolate nut-butter muffins vegan?
Yes, these muffins are 100% vegan, utilizing almond milk and plant-based sweeteners instead of dairy or honey.
What type of nut butter works best in this recipe?
You can use any smooth nut butter of your choice, such as almond butter for extra moisture or peanut butter for a classic flavor.
Can I make these muffins nut-free?
Yes, you can substitute the nut butter with sunflower seed butter to make them nut-free.
What kind of flour is used in these muffins?
The recipe calls for 3/4 cup of sifted multigrain flour for a wholesome texture.
What temperature should I set my oven to?
Preheat your oven to 350°F (180°C) before baking the muffins.
How long do these muffins need to bake?
Bake the muffins for 15-18 minutes or until a toothpick inserted into the center comes out clean.
Can I add chocolate chunks to the batter?
Yes, you can fold in chocolate chunks or chips for a more decadent chocolate experience.
What liquid sweeteners are recommended?
Maple syrup or agave nectar are great liquid sweeteners for this recipe.
How many calories are in one muffin?
Each muffin contains approximately 150 calories.
What is the fat content per serving?
There are 6g of fat in each muffin.
How many grams of protein do these muffins provide?
Each muffin provides about 3g of protein.
What are the carbohydrate counts?
One muffin contains approximately 19g of carbohydrates.
How do I achieve a marbled effect?
Reserve a small amount of batter to swirl with additional nut butter before baking.
Should the cocoa powder be sifted?
Yes, sifting the 2 tablespoons of cocoa powder helps prevent lumps in the batter.
Is it okay if there are lumps in the batter?
Yes, it is important not to overmix the batter; a few lumps are perfectly fine.
What kind of milk should I use?
The recipe specifies 1/2 to 3/4 cup of unsweetened almond milk.
Can I use coconut oil?
Yes, coconut oil or any flavorless vegetable oil works well in this recipe.
How much baking powder is required?
You will need 1/4 teaspoon of baking powder.
Is baking soda necessary for this recipe?
Yes, the recipe uses 1/4 teaspoon of baking soda to help the muffins rise.
Do I need to grease the muffin tin?
Yes, lightly grease the tin with oil or use muffin liners to prevent sticking.
How full should I fill the muffin cups?
Fill each muffin cup about 2/3 full to allow room for the muffins to rise.
How should I cool the muffins?
Let them cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.
Are these muffins gluten-free?
While the tags mention gluten-free, the recipe uses multigrain flour. For a strictly gluten-free version, ensure your multigrain flour is a gluten-free blend.
What is the best way to mix the wet ingredients?
Whisk the oil, liquid sweetener, milk, and nut butter together until the mixture is smooth.
Can I add a pinch of salt?
Yes, adding a pinch of salt to the dry ingredients helps enhance the chocolate flavor.
What is the preparation for the nut butter?
Use a smooth variety of your choice for the best consistency.
Can I use soy milk instead of almond milk?
Yes, any unsweetened plant-based milk can be used as a substitute for almond milk.
How many ingredients are in this recipe?
There are 8 main ingredients in this muffin recipe.
Are these muffins suitable for breakfast?
Yes, they are marketed as a healthy morning treat or snack.
Can I store these for later?
Yes, store them in an airtight container at room temperature or in the fridge to keep them fresh.