Healthy Chocolate Muffins
What do fresh homemade juices and chocolate muffins have in common? They're not only irresistibly delicious, but they can also be ingeniously combined into a single, delightful recipe - here's how
Prep Time
45 mins
Serves
12
Ingredients
1 Piece of ginger (approx. 2.5 cm)
2 Pieces of beetroot
1 Apple, cored and cut into pieces
1 Orange, peeled
2 Carrots, cut into pieces
2 cups of water
1 Tsp apple cider vinegar
2 Tbsp ground flaxseeds
6 Tbsp water
1 cup fruit/vegetable pulp (e.g., from freshly pressed juice)
1 Tsp vanilla extract
1 cup vegan yogurt (e.g., soy yogurt)
1 cup maple syrup
1 cup plant-based milk
2 cups all-purpose flour
2 Tbsp brown sugar
1 Tsp baking powder
1 Tsp Bicarbonate of soda
1 Cup cocoa powder
1 Tsp salt
1 Cup dark chocolate chips
Method
Start by preparing the vegan egg substitute. In a small bowl, mix the ground flaxseeds with some water. Set it aside for about 10 minutes until the mixture thickens
Preheat the oven to 175°C and line a muffin tin with paper liners
In a large bowl, combine all the wet ingredients and mix them with a whisk. Then add the dry ingredients and mix everything until a sticky dough forms. Finally, add the chocolate chips and stir them in
Spoon the batter into the muffin liners and bake for about 20-25 minutes. If no residue remains when testing with a toothpick, you can remove the muffins from the oven.
Let the muffins cool in the tin, then enjoy!
Whether for the kids as a snack, or a quick breakfast on the way to work use Bacofoil® Zipper® bags to keep the muffins fresh