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Chocolate Mint Cream Cheese Muffins [Vegan]

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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 of snow and icy winds. It can’t be helped. Mint reminds me of Christmas.

This is the classic chocolate cream cheese muffin but without the dairy and a little bit less of the guilt. I’ll take one of these over a candy cane any day.

Chocolate Mint Cream Cheese Muffins [Vegan]

This Recipe is :

Dairy Free Vegan

Serves

22 muffins

Ingredients

Mint Cream Cheese

  • 1/2 cup vegan cream cheese
  • 1/2 cup silken tofu
  • 1/2 tsp. white miso
  • 2 tbsp. maple syrup
  • 1 1/2 tsp. peppermint extract
  • 1 tbsp. egg replacer
  • 3 tbsp. nut milk
  • 1 tsp. apple cider vinegar
  • 1/4 cup cacao nibs

Muffin batter

  • 1/2 cup brown rice flour
  • 2 1/2 cups whole wheat pastry flour
  • 1 tsp. powdered stevia
  • 2/3 cup cocoa powder
  • 2 tsp. baking soda
  • 1/2 cup pure maple syrup
  • 1 1/2 cups nut milk
  • 1 tbsp. flaxseed meal
  • 4 oz. unsweetened applesauce
  • 2 tbsp. brown rice vinegar
  • 2 tsp. vanilla extract

Preparation

  1. Preheat oven to 350F and line 22 muffin tins with paper or silicon muffin cups.

Make the cream cheese filling

  1. In a food processor, add all of the filling ingredients, except for the cacao nibs, and process until very smooth.
  2. Taste and adjust for sweetness and mintiness.
  3. Stir in the cacao nibs.  Set aside.

Make the batter

  1. 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.
  2. Pour the wet ingredients into the dry and stir until thoroughly combined.
  3. 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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AUTHOR & RECIPE DETAILS


photo

I was into my 30s before I began running and working out, but I was still missing something: diet.  The animal products I was consuming were undoing the benefits of all of that physical activity.  Today my body runs on a plant-based, low-fat, low sugar diet that keeps me healthy and strong. I’m sharing – via An Unrefined Vegan - what I've learned by offering simple, delicious and nutritious recipes that nurture body, soul and conscience.


 

 

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3 comments on “Chocolate Mint Cream Cheese Muffins [Vegan]”

Click to add comment
Lynn Murray Walsh
3 Years Ago

Oh my. These look like a must!


Reply
Somer McCowan
3 Years Ago

Ann Oliverio! I recognized these as yours straightaway from the photo!


Reply
Ann Oliverio
19 Dec 2013

Yep, guilty!



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