{Vegan} {Dairy Free} Chocolate and Ginger Muffins

Vegan chocolate and ginger muffinsPlease don’t be put off by the parentheses in front of this recipe if you are a butter and egg lover, this recipe is adaptable for all tastes. Also I better let you know I’m not going vegan, this recipe was actually inspired by some delicious ginger chocolate I was sent by Seed and Bean who make “ethical, sustainable and delicious British chocolate”.

At first I thought “duh, chocolate chip cookies” but after having a proper read of the packet I realised this chocolate was special, it was vegan friendly, and decided to try my hand at vegan baking. I’ve subbed out dairy before in my hugely popular *smug* avocado brownies and decided to use that technique again. So really these should be vegan, dairy fee, chocolate, avocado and ginger muffins! I like to keep the avocado bit a bit of a secret in case you want to keep it a secret to those you are feeding.

Chocolate and Ginger Muffin StackApologies for the plethora of pictures, the light has finely begun to get in my flat when I get home from work and I went a bit mad. In hindsight, looking back over this post it also seems like I am obsessed with stacking. Evidence here, here and here. You all okay with my stacking?

Recipe Notes:

This is really adaptable recipe – please don’t be put off by the mouthful of a title.  If you have no dietary requirements please feel free to sub the coconut oil for butter and almond drink for milk. In fact muffins are  pretty friendly beasts, they are always up for substitutions.

Over the course of my recipe development, I tested out coconut flour and ended up with some poor muffins but awesome truffles. I reckon it’s probably one of the only flours this recipe wouldn’t work with. I won’t be using coconut flour like this again – but I have other plans for it. Watch. This. Space [   ]

DSC04003I’ll give you the recipe for my vegan, dairy free chocolate and ginger muffins but spare you the failed coconut flour one, If you fancy trying a wheat free version see my notes afterwards.

Recipe loosely adapted from She Bakes Here

Avocado and Maple Syrup

Total Time: 40 minutes

Number of servings: 12

See Detailed Nutrition Info on

Ingredients

  • 50g Cocoa powder
  • 2 tsp Baking powder
  • 1 tsp Bicarbonate of soda
  • 1 tsp Ground ginger
  • 1/2 tsp Salt
  • 230g your favourite (plain) flours, I used Khorosan and Rye
  • 1 Ripe avocado, chopped
  • 160ml Maple syrup
  • 60g Coconut oil
  • 185ml Rude Health Almond Drink (see Notes)
  • 125g Unsweetened apple puree (you can make your own by peeling apples and microwaving them in 2min intervals, stirring, until mulch)
  • 100g Bar Seed and Bean Ginger Chocolate, chopped (or other vegan chocolate of choice)

Method

  1. Preheat your oven to 180'c and line your baking tin.
  2. In a large bowl mix together your cocoa powder, baking powder, bicarb, ginger, salt and flour
  3. In a blender blend the maple syrup with the avocado until no lumps of avocado remain (see picture above)
  4. Melt your coconut oil in the microwave or on the hob
  5. In a large jug measure out the milk and then mix in the apple puree, coconut oil, and avocado-maple syrup mixture.
  6. Mix your wet stuff into your dry stuff and stir through the chopped chocolate
  7. Use an ice cream scoop to fill your muffin cases and then bake for 20 minutes, or until a skewer comes out clean.
  8. Allow them to cool in the tin for 10 minutes and then move to a wire rack

To make these wheat free.

DSC03995 I experimented with coconut flour, which I think is a bit of a marketing fail. It’s more akin to ground almonds than any flour I’ve ever used. You could sub your favourite GF baking blend and GF baking powder.

If you do experiment with a wheat free version please do let me know, personally I’d like to try these again with Dove’s GF self raising (omit the baking powder) as I think they’d be more similar to the wheated version. For this I’d use the regular recipe. When I get some Dove’s in I’ll have a go myself!

 

The chocolate

Seed and Bean RangeI was actually sent two different varieties of Seed and Beans chocolate to try, out of their range you can see here. The other one Raspberry and Vanilla White (not vegan) was beautiful and amazingly not that white! I was going to bake with it but the taste tasting went a little too far and it disappeared into my belly. I would definitely buy more flavours in future.

 

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2 comments

    • Stephanie says:

      Thanks Claire, I’ll have to get some of that now! I love their ethos. I think it’s really fun experimenting with surprise ingredients in baking, avocados are my secret weapon!

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