Vegan chocolate muffins

Vegan chocolate muffins

Total: 47 Min. | Active: 25 Min.
vegan, lactose-free
Nutritional value / piece: 270 kcal
, Fat: 14 g
, Carbohydrate: 32 g
, Protein: 6 g

Ingredients

12 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Muffin mixture

200 g white flour
150 g sugar
130 g ground hazelnuts
3 tbsp cocoa powder
2 ½ tsp baking powder
1 parcel vanilla sugar
1 pinch salt
2 ½ dl water
5 tbsp sunflower oil
100 g vegan, dark chocolate, coarsely chopped
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Utensils

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How it's done

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Muffin mixture

In a bowl, mix the flour with all the other ingredients up to and including the salt. Add the water and oil, mix, stir in the chocolate. Spoon the mixture into the prepared muffin tin.

To bake

Approx. 22 mins. in the centre of an oven preheated to 180°C. Remove the muffins from the oven, cool on a cooling rack.

Good to know
Shelf life: These muffins taste best fresh.

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