Low Fat, Whole Wheat Vegan Double Chocolate Brownie Muffins Recipe

Written by Lindsay Nixon

So these babies are whole wheat (vegan of course) and the only fat in them comes from the cocoa and chips! They are so frickin' amazing you will wonder how you've lived without them. Honestly! The best part? They freeze like rockstars and reheat to utter perfection... but you know you'll make a batch, burn your mouths off eating them straight out of the oven... and then accidentally forget to freeze any for later. At least, that's what happens to me every time I make these... ;)

double chocolate muffins

muffin

Double Chocolate Muffins Recipe

Servings: 7

Description:

These little tasty treats are the cross between a brownie and a muffin and oh so good. They also freeze and reheat beautifully. Chef's Note: For brownie cupcakes, smear with smooth peanut butter, ricemellow or fat-free vanilla icing made by mixing confectioners sugar with a splash of vanilla non-dairy milk and a few drops of vanilla extract.

Ingredients:

1 cup whole wheat pastry flour
2 tbsp unsweetened cocoa
1 tsp baking powder
⅛ tsp salt
2½ tbsp unsweetened applesauce
¼ cup raw sugar
½ cup chocolate non-dairy milk
¼ tsp vanilla extract
½ cup vegan chocolate chips

Instructions:

Preheat oven 375 F. Spray paper cups with cooking spray, place into a muffin tin and set aside. In a large bowl, whisk applesauce, vanilla and non-dairy milk together. In another bowl, whisk baking powder, salt and cocoa together. Pour dry mix into wet mix in 2-3 batches, stirring to combine. Once combined, gently stir in chips. Spoon batter into cups and bake 15-20 minutes.

Posted on February 14, 2009