Chocolate Muffins…Vegan and with wheat flour
With Choco chips…
Looking for Vegan Chocolate muffins? Here you are at the correct place. Make it in the oven or on the gas stove. Both the methods are discussed in detail. These Chocolate Muffins are made with very less number of ingredients which are easily available in your kitchen all the time. Also as these are vegan so they are perfect for people who are lactose intolerant.
Today, muffins need no introduction. All children are super crazy for them. But many years back (around 15 years) when my husband got muffin liners from abroad, I had no idea what they were…. how to use them… no clue at all. They kept lying in my store room, feeling neglected.. also Google was not there at that time for my rescue.
In Pressure Cooker
In Microwave Convection
In Air Fryer
Earlier I used to make these with all-purpose flour but recently have switched over to Whole wheat flour.
Definitely, a very healthy version. No change in taste and the recipe, except the amount of liquid, as wheat flour takes more liquid.
These vegan chocolate muffins are extremely easy to make with very less and easily available ingredients. They get ready in exactly half an hour, starting from making the batter to serving on the dining table.
As these vegan wheat flour chocolate muffins are made from wheat flour these are healthy too. Nowhere will you feel the taste of wheat flour.
These vegan chocolate muffins are good for those who are lactose intolerant or don’t like milk and milk products.
These chocolate muffins are perfect to have for breakfast or to pack in your little one’s lunch box.
A wonderful start for those who want to enter the marvellous world of baking. For newbies, it is better to try their hands on muffins first and then move to cakes.
Both took the same time and looked almost alike, texture as well smoothness was also the same.
Recipe of Vegan Chocolate Muffins
Vegan Chocolate Muffins
These vegan Chocolate Muffins, that too with wheat flour, are healthy and too easy to make. Perfect to have in breakfast or pack in lunch box of your kids. Make these in Oven/Microwave convection/Pressure Cooker/Airfryer.
Ingredients
- My 1 Cup= 250 ml
- 1 Cup (130 gm) Whole Wheat Flour
- 4 Tablespoon Cocoa Powder
- 1/4 Teaspoon Coffee Powder
- 1 Teaspoon Baking Soda
- 1/4 Teaspoon Salt
- 3/4 Cup + 2 Tbsp Sugar (see Note 2)
- 1/4 Cup Oil (see Note 3)
- 1/2 Teaspoon Vanilla Extract
- 3/4 Cup to 1 Cup Water at room temperature (see Note 4 )
- 1/2 Tablespoon Distilled White Vinegar (see Note 5)
Instructions
Method
- In a big bowl, take all the dry ingredients---- flour, baking soda, salt, cocoa powder, coffee powder and sugar. Whisk properly with a fork, so that everything gets mixed well.
- Make a well in the centre by putting all the dry mix towards the wall of the bowl.
- In the well, put wet ingredients---- oil, vanilla extract, water and vinegar.
- Start mixing everything, very lightly.
- It should be of flowing consistency. Add little more water, if required. Do not make it very thin.
- Let the batter sit for 10-15 minutes. (see Note 9).
- While the batter is resting, do the preparations for baking in oven or gas as given under.
In OTG / Microwave Convection
- Preheat oven to 180 degrees centigrade for 10 minutes.
- Arrange muffins liners in the muffins tray.
- Pour this batter into muffin liners filling each up to 3/4th.
- Tap the tray 2-3 times to release air bubbles, if any.
- Bake for 18-19 minutes.
- Insert a toothpick and check for doneness.
- Take out of the tray and let it cool on wire rack. ( see Note 12)
- Decorate these with chocolate sauce or gems or silver balls etc.
- Store in an airtight container, up to 2-3 days at room temperature thereafter in the refrigerator.
- 10. Serve with love, milk optional.
In Pressure Cooker/Wok (kadhai) on Cooking Gas
- Depending on the size, put 1/2 cup to 1 cup river sand/salt in your cooker/wok.
- Preheat it on the medium flame for 8 to 10 minutes.
- Arrange muffin liners in aluminium muffins moulds.
- Pour this batter into muffin liners filling each up to 3/4th.
- Tap each mould 2-3 times to release air bubbles, if any.
- Keep these moulds in cooker/wok on sand/salt.
- Cover it with lid. Remove gasket and vent from the lid, if using the cooker.
- Bake on high flame for 1 min.
- Now reduce the flame to low and continue baking for 20 minutes approx.
- 10. Insert a toothpick and check for doneness.
- 11. Take out of the mould and let it cool on wire rack. ( see Note 12)
- 12. Decorate these with chocolate sauce or gems or silver balls etc.
- 13. Store in an airtight container, up to 2-3 days at room temperature thereafter in the refrigerator.
- 14. Serve with love, juice optional.
In Air Fryer
Preheat the air fryer for 5 minutes at 160 degrees and then place your muffin moulds.
Check after 10 minutes. Use a tong to lift cups as it will be very hot. Both aluminium as well silicon moulds can go into the air fryer.
Recipe Notes
- Please use standard measuring cups and spoons available for baking purposes. Don't use cups in your kitchen as they are of varied sizes. 1 Tbsp = 15 gms 1 Tsp = 5 gms.
- Take normal sugar available in your kitchen. No need to powder it.
- Any cooking oil can be used, be it olive or refined or any other. Please avoid oils with strong pungent smells.
- The quantity of water may vary slightly depending on the absorption capacity of flour. Therefore, start by adding 3/4th cup water and increase gradually.
- You can also use apple cider vinegar.
- In the absence of muffin liners, you can also bake these in glass bowls/aluminium moulds. Lightly grease the bowls, fill the batter and bake.
- You can also use paper cups available for tea/coffee. No need to grease muffins liners. Simply pour the batter and bake.
- Salt is added to enhance the flavour of sugar, so go ahead without any doubt.
- Start preheating oven/cooker after filling the muffins liners. This resting time helps in giving a smooth texture.
- Please check the number of muffins moulds that can fit in your cooker/wok and work accordingly.
- Ensure that these are properly baked, otherwise, the top will become sticky after cooling.
- Always let them cool on wire rack otherwise the bottom gets soggy which in turn will make the top sticky.
- If using a silicon baking tray then keep it on the baking tray before filling the batter in it. This is because it becomes difficult to lift it after filling moulds as it becomes heavy.
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I am sure you will surely try this easy and healthy recipe. I would love to have your comments and feedback as you know your feedback fuels my enthusiasm to post more good content. If you post your creation’s pic on Instagram then remember to tag me #samirasrecipediary. You may like my FB page to know about my latest recipes.
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Happy Baking…
Testimonies
Can we use the paper cups in the oven also
Yes, you can.
Can we use dark chocolate instead of cocoa powder? What quantity??
You can use dark chocolate. But since I have not made this using dark chocolate so can’t be sure of measurements.
Can we use muffin liners in OTG.
Yes… but keep them in muffins tray.