Chocolate Mint Cream Cheese Muffins [Vegan]
Christmas and mint. How did they become an item? The red-and-white-swirled candy canes dangling from stuffed stockings. The tiny pastel-colored, melt-away candies piled in bowls that appear only in December. The Santa and snowman-shaped chocolate candies filled with a gooey mint center. Or maybe the cool of mint recalls drifts... Read More
Ingredients You Need for Chocolate Mint Cream Cheese Muffins [Vegan]
How to Prepare Chocolate Mint Cream Cheese Muffins [Vegan]
- Preheat oven to 350F and line 22 muffin tins with paper or silicon muffin cups.
- In a food processor, add all of the filling ingredients, except for the cacao nibs, and process until very smooth.
- Taste and adjust for sweetness and mintiness.
- Stir in the cacao nibs. Set aside.
- In a large bowl, whisk together the flours, cocoa powder, baking soda and powdered stevia (no, I did not forget to add salt). In a medium-sized bowl, combine the nut milk, flaxseed meal, applesauce, vinegar and vanilla extract.
- Pour the wet ingredients into the dry and stir until thoroughly combined.
- Fill muffin tins about 2/3 full with batter and then top each muffin with a heaping tablespoonful of filling. Bake for about 20 minutes – do not overbake – and remove from the oven. Allow to cool for 10 minutes or so on cooling racks, then remove from the tins.
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Oh my. These look like a must!
Ann Oliverio! I recognized these as yours straightaway from the photo!
Yep, guilty!