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Double Chocolate Chip Muffins - no eggs, no butter
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These double chocolate muffins have no eggs and no butter. They are chocolatey, super moist with a very tender crumb.
Course
Breakfast/Snack
Cuisine
American
Prep Time
10
mins
Cook Time
20
mins
Total Time
30
mins
Servings
10
Calories
223
Author
Elena Tomasi
Ingredients
1 ¾ cup minus 1 tablespoon (200 g)
all-purpose flour
sifted and divided
⅓ cup+1 tablespoon (90 g)
light brown sugar
¼ cup (55 g)
granulated sugar
⅔ cup (70 g)
unsweetened cocoa powder
sifted
4 teaspoons (16 g)
baking powder
1
teaspoon
vanilla essence
1 ¾ cup+2 tablespoons (450 ml)
skimmed milk
you can use full fat milk, almond milk or soy milk
3 tablespoons (30 g)
sunflower oil or canola oil
4.2 oz. (120 g)
semi-sweet chocolate chips
Instructions
Put the chocolate chips in the freezer and line a muffin tin with paper liners.
Preheat the oven to 350°F (180°C).
In a large bowl, combine 1 ½ cup (180 g) flour, sugars, cocoa powder and baking powder.
In a separate bowl, whisk the milk, sunflower oil and vanilla essence.
Add the wet ingredients to the dry ingredients and stir until just combined.
Toss the chocolate chips in 2 tablespoons of flour (keep 2 or 3 tablespoons of chocolate chips apart to sprinkle on top)
With a rubber spatula, gently fold the chocolate chips into the batter.
Pour the batter into the prepared muffin tin. You can use a small ladle or even an ice-cream scoop.
Sprinkle the remaining chocolate chips onto the tops of the muffins.
Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
Remove from the oven and let the muffins cool for five minutes in the pan, then transfer them to a wire rack and cool completely.
Enjoy your double chocolate muffins!
Notes
Store the double chocolate muffins in an airtight container for up the 3 days
Nutrition
Calories:
223
kcal
|
Carbohydrates:
39.1
g
|
Protein:
5
g
|
Fat:
6.8
g
|
Saturated Fat:
1.8
g
|
Cholesterol:
2
mg
|
Sodium:
62
mg
|
Fiber:
2.7
g
|
Sugar:
19.3
g