Vegan Chocolate Walnut Muffins
These vegan chocolate muffins are super fluffy and studded with walnut pieces and lots of chocolate chips! They're an absolute crowd pleaser!
Imagine this. It's a cold winter's day and you're sitting on your couch drinking some tea and eating one of those delicious chocolate muffins! Isn't that a comforting thought? I wouldn't mind one right about now to be honest (especially since it's really chilly outside!!) so maybe I'll make some later with my son! After all, they are quick and easy to make!
These muffins are such a crowd pleaser! That is, if you love chocolate and nuts. In my opinion, it's a fabulous combination and I love the crunch of nuts in baked goods! Different textures is one of my most favorite things when cooking (and eating) and biting on one of the pieces of walnuts just makes me happy. To be fair, walnuts are my favorite nuts!
If you're not big on walnuts (like my son), you could substitue them for other nuts like hazelnuts or even peanuts. It will change the flavor profile a bit but I'm sure it will still be really yummy!
The base recipe for these muffins contains my tried and tested mixture of pudding powder and yogurt. That results in fluffy, yet moist muffins that will disappear faster than you can imagine!
I mean, look at them! Don't they just scream winter time?!
Will you bake these muffins soon? Or how about my Vegan Chocolate Banana Muffins?
These vegan chocolate muffins are super fluffy and studded with walnut pieces and lots of chocolate chips! They're an absolute crowd pleaser!
- 1/4 cup coconut oil
- 1/3 cup sugar
- 1 package of unsweetened chocolate pudding powder
- 1/2 cup plant based milk
- 1/4 cup plant based yogurt
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- salt
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup chopped walnuts
In a bowl, mix together coconut oil and sugar.
Add in the package of unsweetened chocolate pudding powder mix and mix well.
Add plant based milk and plant based yogurt to the bowl. Add flour, baking soda, baking powder and salt and mix all together.
Fold in semi-sweet chocolate chips and chopped walnuts.
Divide the batter between 6 muffin paper cups. Bake at 180°C (356°C) for 25 minutes or until a toothpick inserted comes out clean.
Let cool off in the muffin form for 5 minutes, then for another 20 minutes on a cooling rack. Enjoy!
Preheat the oven to 180°C (356°F). Fill the muffin form with 6 muffin paper cups.
This recipe makes 6 large muffins!
