For the longest time, my mission was to master Whole Wheat baking! It’s been quite an adventure, filled with many tasteless, virtually indistinguishable from cardboard, roadblocks. I can confidently say that I can now bake completely Whole Wheat with ease and I’m often able to fool those that try my stuff (internal cheering). To use everyone’s favorite word, my desserts and treats are moist **cringing**.
My latest adventure has been to bake not only completely Whole Wheat but to also bake … VEGAN. Why? Clearly I’m a sucker for punishment. Really though, I’m already a vegetarian and I’ve been trying to cut back on dairy. I figured the easiest place to start was to try Vegan recipes I spotted on Pinterest. Boy was that a mistake! Perhaps I sound uppity, but I happen to be of the opinion that food should be edible HAH. After trying a few cookie recipes that were about as tasty as the Host (here’s to you church goers), I scrapped the search entirely.
Now, I’m simply adapting some of my own past recipes and figuring out what works through trial and error! I had much better luck once I started researching vegan swaps for ingredients I was already using.
- In lieu of eggs, you can use a Tablespoon of flax meal mixed with 3 Tablespoons of water (let it sit and thicken for a few minutes).
- Need buttermilk? Mix a cup of soy milk with a teaspoon of apple cider vinegar. It actually curdles…first time I was so shocked I squeaked!
Now as a result of a few failed muffin recipes, please enjoy this absolutely ROCKIN’ Vegan Chocolate Chocolate Chip Muffin recipe :).
Vegan Chocolate Chocolate Chip Muffins – Yields 12 Muffins
- 1 Cup White Whole Wheat Flour (I use Trader Joe’s)
- 1/3 Cup of Cocoa Powder
- 1/3 Cup of Sugar (If it’s Organic, it should be 100% Vegan)
- 1 Teaspoon of Baking Soda
- 1/2 Teaspoon of Baking Powder
- 1/2 Teaspoon of Cinnamon
- 1/4 Teaspoon of Salt
- 1/2 Cup Semi-Sweet Chocolate Chips (The one from Trader Joe’s is dairy-free)
- 1 Cup of Soy milk + 1 teaspoon of Apple Cider Vinegar (mix & let sit for 5 minutes). Vegan Buttermilk…YAY!
- 1/3 Cup of Avocado Oil (any vegetable oil will do but Avocado oil has a nice mellow taste and a high smoke point which makes it great for baking).
- 2 Tablespoons of Brewed Coffee
- 2 Teaspoons of Vanilla Extract
- Preheat your oven to 400°. Baking muffins at a higher temperature for the first 5 minutes helps the tops to puff up!
- Grease a 12 muffin non-stick baking pan or line with cupcake liners (make sure to spray your cupcake liners w/ non-stick spray)!
- Mix all dry ingredients together in a bowl and whisk to incorporate, except for the Chocolate Chips which will be added last.
- Mix the teaspoon of ACV with the cup of Soy milk and allow to site for 5 minutes to curdle. If avoiding soy milk, cashew milk is a nice creamy alternative.
- Add remaining wet ingredients to your soy milk/acv and whisk together.
- Add wet ingredients to dry ingredients and stir until fully incorporated.
- Fold chocolate chips into your batter.
- Divide your batter evenly into a 12 muffin baking pan. If you have a 1/4 cup dry measuring cup, this is a nice mess free way to scoop the batter into the muffin tin.
- Place the muffin tin into the oven and bake at 400° for 5 minutes.
- After those 5 minutes, reduce the temperate on the oven to 350° and bake for an additional 12-13 minutes. Do not take the muffins out when reducing the temp – leave those suckers right where they are!
- Remove pan from the oven and allow the muffins to remain in the pan for approx. 5 minutes before turning them out.
- Enjoy 🙂