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Delicious double chocolate muffins, perfect for breakfast or a tasty snack. This recipe is simple, quick, and also suitable for those following a vegan diet.
Step 1 of 6: In a bowl, mix the flour, brown sugar, unsweetened cocoa powder, baking powder, and salt.
Step 2 of 6: Add the sunflower oil and plant-based milk, stirring until you get a smooth batter.
Step 3 of 6: Fold the chocolate chips into the batter.
Step 4 of 6: Pour the batter into the muffin liners, filling them about 3/4 full.
Step 5 of 6: Bake in a preheated oven at 180°C for about 23 minutes.
Step 6 of 6: Before removing from the oven, do the toothpick test to check for doneness.
Recipe by
Portion: the weight of the ingredients divided by 6 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Contains nickel
| Average values | Per serving162 g · 1 of 6 | Per 100 g |
|---|---|---|
| Energy | 2,189 kJ523 kcal | 1,349 kJ322 kcal |
| Fat | 22.99 g | 14.16 g |
| of which saturated fatty acids | 6.9 g | 4.25 g |
| Carbohydrates | 72.01 g | 44.36 g |
| of which sugars | 33.81 g | 20.83 g |
| Fibre | 4.22 g | 2.6 g |
| Protein | 9.22 g | 5.68 g |
| Salt | 0.45 g | 0.28 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@emporion.it.
In gray: not detected
