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Wanted; simple, vegan muffin recipe, preferably without refined sugar. Bingo! I have your back! These vegan chocolate blueberry muffins meet all these requirements. Everyone can bake them, they are as healthy as muffins can be and of course vegan.
The two most popular varieties combined in one muffin. Both flavors are classics and yet there is still no recipe for them on the blog. Posting vegan chocolate blueberry muffins every once in a while, don’t you think? On the one hand, because that’s the way it should be, and on the other hand because they are incredibly tasty! And don’t worry, even the biggest baking fanatic can make them.
Update: the well-known classic carrot muffins have now also made it onto the blog.
You’re probably wondering how these vegan chocolate blueberry muffins differ from all the others. As the title suggests, they are completely vegan and contain no animal products. And I have another little surprise in store. Namely….. The muffins are made without any refined sugar. I only used natural sugars from dates and agave to sweeten them. As you may know, I’m still a complete novice when it comes to vegan baking and baking without standard sugar. You could say I’m celebrating my absolute premiere with these muffins.
All in all, I am very satisfied with the first result. The muffins taste wonderfully like chocolate. The blueberry flavor is subtle but still present, and they are nice and moist. Because nothing is worse than dry muffins! I think you agree with me?
What would I improve about the recipe? In terms of taste and texture, absolutely nothing! However, I prefer XXL muffins, which is why I would perhaps make them bigger next time, i.e. mix more batter. That’s why I love these paper shapes. Secondly, the sweet tootsies unfortunately collapsed like limp potato sacks after opening the oven door. I would say either the temperature shock was the problem – my husband always opens the window in the kitchen 🙂 – or I used too much baking powder. Well, nothing changes in terms of taste, it’s just a small blemish.
Ingredients (for 12 muffins):
- 85g margarine, vegan
- 1 tbsp agave syrup, organic quality
- 2 tbsp date syrup, organic quality
- 100g cocoa powder, organic quality
- 150g spelt flour
- 2 tsp baking powder
- 225g soy yogurt
- 100ml coconut drink, unsweetened
- 100g frozen blueberries, during the season fresh blueberries are of course preferable to frozen ones
- Muffin tray
- 12 muffin paper cases
Preparation:
- preheat the oven to 180 degrees Celsius (fan oven).
- put all the ingredients in a large bowl and mix until you have a homogeneous mixture. Do not stir too much! In principle, this should not be necessary as all the ingredients are easy to mix.
- place the paper cases in your muffin tray.
- divide your chocolate-blueberry mixture evenly between all the ramekins.
- place the tray in the oven and bake the muffins on the middle shelf of your oven for 40-45 minutes.
Kids, as well as adults, will love these muffins. On top of that, they are not overpowered by sweetness, as they don`t contain any sugar at all. So definitely no bad conscience about devouring these little treats. Exceedingly practical is the fact, that you can prepare them within a short amount of time, maybe even while you’re doing something else aside. I was cooking dinner and baking muffins at the same time. I think you got plenty of reasons why should give these beauties a try.
Read you soon,
Sarah
Vegan Chocolate Blueberry Muffins
Equipment
- 1 bowl
- 1 muffin tray
- 12 paper molds for muffins
- 1 ice cream scoop for spreading the dough
Ingredients
- 85 g vegan margarine
- 1 tbsp agave syrup
- 2 tbsp date syrup
- 100 g cocoa powder
- 150 g spelt flour
- 2 tsp baking powder
- 225 g soy yogurt
- 100 ml unsweetened coconut drink
- 100 g frozen blueberries*
Instructions
- preheat the oven to 180 degrees Celsius (fan oven).
- put all the ingredients in a large bowl and mix until you have a homogeneous mixture. Do not stir too much! In principle, this should not be necessary as all the ingredients are easy to mix.
- place the paper cases in your muffin tray.
- divide your chocolate-blueberry mixture evenly between all the ramekins.
- place the tray in the oven and bake the muffins on the middle shelf of your oven for 40-45 minutes.