Make Ahead

Vegan Double Chocolate Brownie Cupcakes

September  2, 2015
0 Ratings
Photo by Kayli Dice
  • Makes 12 muffins
Author Notes

These vegan, chocolatey muffins are healthy enough for breakfast and indulgent enough for dessert. Top these ooey gooey muffins with a dollop of peanut butter to take it up another notch. —Kayli Dice

What You'll Need
  • 1 tablespoon ground flaxseed
  • 1 cup whole wheat pastry flour
  • 1/2 cup old-fashioned oats
  • 1/2 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 2 teaspoons salt
  • 1/4 cup maple syrup
  • 1/4 cup melted coconut oil or canola oil
  • 1 cup unsweetened applesauce
  • 1/2 cup dairy-free dark chocolate chips
  1. Preheat oven to 375F and line a muffin tin with muffin cup liners.
  2. Prepare flax egg: combine 1 tablespoon ground flaxseed with 3 tablespoons water. Let sit until thickened, about 5 minutes.
  3. In a medium-sized bowl, combine flour, oats, cocoa powder, baking powder and salt.
  4. Make a well in the center of the dry ingredients and add maple syrup, oil, applesauce, and prepared flax egg.
  5. Stir until just combined (be careful not to over-stir!).
  6. Gently fold in chocolate chips.
  7. Divide batter evenly among muffin cups, filling each about ⅔ full.
  8. Remove muffins from the oven and let cool in muffin tin for about 5 minutes. Once completely cool, store in an air-tight container for up to one week.
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