Decadent Vegan Chocolate Walnut Muffins
Indulge in these rich and moist Vegan Chocolate Walnut Muffins that are perfect for breakfast or a delightful afternoon snack. Made with wholesome whole wheat flour and naturally sweetened with light maple syrup, these muffins are not only delicious but also packed with nutrients. The addition of cocoa powder gives them a sumptuous chocolate flavor, while the walnuts add a delightful crunch. Whether enjoyed plain or with a dollop of nut butter, these muffins are sure to be a hit among both vegans and non-vegans alike. Share with friends or savor them yourself - they are quick to make and even quicker to disappear!
N/A
Servings
150
Calories
10
Ingredients
Ingredients
Whole wheat flour
1 1/4 cups (Measured)
Cocoa powder
1/4 cup (Measured)
Baking soda
1/2 teaspoon (Measured)
Baking powder
1/2 teaspoon (Measured)
Salt
1/2 teaspoon (Measured)
Light maple syrup
3/4 cup (Measured)
Vanilla-flavored soymilk
1/2 cup (Measured (or plain with 1/2 tsp vanilla. Add separately if using plain))
Vegetable oil
2 tablespoons (Measured)
Chopped walnuts
1/2 cup (Chopped)
Walnut halves
8 (Whole for garnish)
Instructions
1
Preheat your oven to 350°F (175°C) and grease or line an 8-cup muffin tin.
2
In a medium mixing bowl, combine the whole wheat flour, cocoa powder, baking soda, baking powder, and salt. Whisk these dry ingredients together until well combined.
3
In another bowl, mix the wet ingredients: whisk together the light maple syrup, vanilla-flavored soymilk, and vegetable oil until smooth.
4
Pour the wet mixture into the dry ingredients and gently stir until just combined. Be careful not to overmix; it's okay if there are a few small lumps. Fold in the chopped walnuts at the end to incorporate them evenly.
5
Spoon the batter into the prepared muffin cups, filling each about two-thirds full. Top each muffin with a walnut half for garnish.
6
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean and the tops spring back when lightly pressed.
7
Once baked, let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Store in an airtight container to maintain freshness.
Nutrition Information
7.5g
Fat
18.75g
Carbs
2.5g
Protein
1.5g
Fiber
7.5g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What are Decadent Vegan Chocolate Walnut Muffins?
They are rich, moist, plant-based muffins made with whole wheat flour, cocoa powder, and walnuts, naturally sweetened with maple syrup.
Are these muffins vegan?
Yes, these muffins are 100% vegan, containing no dairy or eggs.
How many calories are in one muffin?
Each muffin contains approximately 150 calories.
What type of flour is used in this recipe?
This recipe uses 1 1/4 cups of whole wheat flour.
What is the sweetener used in these muffins?
The muffins are naturally sweetened with 3/4 cup of light maple syrup.
What kind of milk is recommended?
The recipe calls for vanilla-flavored soymilk, but plain soymilk with added vanilla extract can also be used.
At what temperature should the muffins be baked?
The oven should be preheated to 350°F (175°C).
How many muffins does this recipe make?
This recipe is designed to fill an 8-cup muffin tin.
How long do the muffins need to bake?
They should bake for 18-20 minutes.
Are these muffins dairy-free?
Yes, they are completely dairy-free as they use soymilk and vegetable oil.
Are these muffins egg-free?
Yes, this is an egg-free recipe suitable for vegan diets.
What type of oil is used in the batter?
The recipe uses 2 tablespoons of vegetable oil.
Can I omit the walnuts?
Yes, you can omit the walnuts if you have an allergy or prefer a different texture.
How much protein is in each muffin?
There is approximately 2.5g of protein per muffin.
What is the fat content per serving?
Each muffin contains about 7.5g of fat.
How many carbohydrates are in each muffin?
There are 18.75g of carbohydrates per serving.
How much fiber do these muffins provide?
Each muffin provides 1.5g of dietary fiber.
How much sugar is in one muffin?
There is 7.5g of sugar in each muffin.
Can I use plain soymilk instead of vanilla-flavored?
Yes, you can use plain soymilk but it is recommended to add 1/2 teaspoon of vanilla extract if you do.
How should I store these muffins?
Store the muffins in an airtight container to maintain their moisture and freshness.
What is the best way to prep the muffin tin?
You should either grease the muffin tin or line it with paper liners before adding the batter.
Should I overmix the batter?
No, you should gently stir the wet and dry ingredients until just combined to avoid a tough texture; small lumps are fine.
How do I know when the muffins are finished baking?
They are done when a toothpick inserted into the center comes out clean and the tops spring back when pressed.
What dry ingredients are needed?
The dry ingredients include whole wheat flour, cocoa powder, baking soda, baking powder, and salt.
How are the walnuts prepared for this recipe?
The recipe uses 1/2 cup of chopped walnuts for the batter and 8 walnut halves for garnish.
Is there salt in this recipe?
Yes, the recipe includes 1/2 teaspoon of salt.
When should I add the chopped walnuts?
Fold the chopped walnuts in at the very end after the wet and dry ingredients have been mixed.
Can these muffins be eaten for breakfast?
Yes, they are described as a perfect breakfast option or a delightful afternoon snack.
What gives these muffins their chocolate flavor?
The rich chocolate flavor comes from 1/4 cup of measured cocoa powder.
What are some serving suggestions?
These muffins can be enjoyed plain or with a dollop of your favorite nut butter.