Favorite recipes from our chocolate lovers: These moist vegan chocolate muffins were conjured up by our chocolate lover Katharina - plant-based and super easy to make.
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Recipe for 12 muffins
Preparation time: 50 minutes
Ingredients:
60 g wholemeal wheat flour
80 g coconut flour or spelt flour 630
110 g spelt flour 630
30 g 'Edelkakao Pulver'
120 g coconut oil
60 g date sugar
80 g birch sugar
185 g 'Rausch Plantagen Peru 60 %'
1pinch of salt
2teaspoons cinnamon
2teaspoons baking powder
175 ml water or, for the non-vegan version, milk
Optionally, you can add the seeds of a vanilla pod and the zest of an organic orange.
Topping ingredients:
50 g 'Rausch Plantagen Peru 60 %'
20 g 'Spread chocolate-sour cherry'
1pinch of cinnamon
In addition, some oat chocolate granola with no added sugar and dried flowers
Preparation:
- Preheat the oven to 180° top and bottom heat.
- Line a muffin baking tray with paper muffin cases.
- Chop the dark cocoa chocolate.
- Place the flour, baking powder, cocoa powder, cinnamon and salt in a bowl and mix together.
- Melt the coconut oil and mix with the date sugar, birch sugar and water and add the seeds of the vanilla pod and the zest of an organic orange.
- Carefully stir in the dry ingredients.
- Fold in about two thirds of the chopped chocolate.
- Divide the batter between the muffin cases and sprinkle the remaining chocolate chips over the muffins.
- Bake the chocolate muffins in the middle of the oven at 180° for approx. 20 minutes. Then carry out a wooden stick test! The chocolate muffins may have some chocolate on the stick due to the chocolate pieces.
Serve:
To serve the muffins, simply chop up the dark fine cocoa chocolate and heat gently in the microwave together with the jam until the chocolate has dissolved. Add a pinch of cinnamon and spread the topping over the muffins.
