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




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


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