Delicious double chocolate muffins, perfect for a breakfast or a sweet snack. This recipe is simple, quick and also suitable for those following a vegan diet.
In a bowl, mix the flour, brown sugar, unsweetened cocoa powder, baking powder and salt.
Add the sunflower oil and plant-based milk, stirring until you get a smooth batter.
Fold the chocolate chips into the batter.
Pour the batter into muffin cups, filling them about 3/4 full.
Bake in a preheated oven at 180°C for about 23 minutes.
Before taking them out of the oven, test with a toothpick to check if they are done.
Bowl
Whisk
Muffin cups
Store in an airtight container for 2-3 days.
Suitable for vegan and lactose-free diets.
Italia, Lombardia
| Energy (kcal) | 269.18 |
| Carbohydrates (g) | 48.77 |
| of which Sugars (g) | 23.65 |
| Fat (g) | 6.15 |
| of which Saturates (g) | 3.27 |
| Protein (g) | 5.47 |
| Fiber (g) | 1.89 |
| Sale (g) | 0.29 |
