Serves

10 muffins

Ingredients

  • 1 cup unbleached AP flour
  • 1/2 cup whole wheat pastry flour
  • 1/2 cup cocoa powder
  • 1/4 cup Sucanat
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp sea salt
  • 1 cup nondairy milk
  • 1/4 cup canola or sunflower oil
  • 1/4 cup pure maple syrup
  • 1 tbsp apple cider vinegar
  • 1 tsp pure vanilla extract
  • 1/4 cup chopped dark chocolate
  • 12 vegan marshmallows, chopped
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Preparation

  1. Preheat the oven to 350F and line a muffin pan with paper muffin liners.
  2. In a large bowl, whisk together the unbleached flour, whole wheat flour, cocoa, baking powder, baking soda and salt.
  3. In another bowl, whisk together the nondairy milk, oil, maple syrup, vinegar and vanilla extract until well blended.
  4. Add the milk mixture to the flour mixture and stir until just blended. Gently fold in the chocolate and marshmallows.
  5. Spoon the batter into the prepared muffin cups, filling each about 3/4 full. Bake at 350F for about 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Allow the muffins to cool for 10 minutes before transferring them to a wire rack to cool completely.

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