So my first actual attempt at making something vegan (I don’t know if I have made anything vegan before. I’m sure I did. But not on purpose..) Maybe an attempt of being healthier. Because healthy muffins are always a-okay with me! Really, any kind of muffins are okay with me!
So, being my first real attempt, I didn’t know what to expect. Too dry? Too moist? Digging into these bad boys, I found that, like in Goldilocks, they turned out to be just right. I swear, it was like I was eating a soft, fluffy chocolate bar. And boy do I love chocolate.
Actually, the other day, the mother of my tutee gave me a huge bag filled to the brim with chocolate.(tutee? Is that a word? One who is being tutored? My spell check doesn’t seem to be liking it. Although it doesn’t like the word “Nutella” either, and I feel that that word should be included in every dictionary.) Anyways, best day ever. I’ll feel bad if I just eat it all myself, so I’m probably going to be doing some baking. Be prepared to see some more chocolate recipes!
Now I have no excuse not to make vegan treats, I honestly can’t tell the difference.
What you’ll need:
-1 1/2 cup all purpose flour
-3/4 cup cocoa powder
-1 teaspoon baking powder
-3/4 teaspoon salt
-1 cup pure maple syrup
-3/4 cup soy milk
-1/3 cup olive oil
-2 teaspoons vanilla
1. Preheat the oven to 350˚F. Line muffin pan with paper liners.
2. In a medium bowl, combine the flour, cocoa, baking powder and salt
3. In a separate bowl, with an electric mixer, mix together the avocado, maple syrup, milk, oil and vanilla
4. Slowly add the wet ingredients to the dry ingredients, mixing until fully incorporated
5. Pour the batter into the lined muffin pans, and bake for around 12 minutes, or until a toothpick inserted comes out clean