By no means do I follow a vegan lifestyle. However, for some reason, when I see that word "vegan" in the title of a recipe, I convince myself that it means "healthy." So, when I saw this recipe posted over at Prevention RD, I knew I had to give it a try. When I get a "healthy" double dose of chocolate in the morning, I know it's going to be a good day! This is the second vegan muffin recipe that I have tried, and I'm starting to think that from now on, I'll only make vegan muffins. The texture and flavor of these muffins were spectacular! I made them early in the week and they lasted throughout the whole week, which made what could have been an ordinary week extraordinary!
1 1/2 cups Whole Wheat Flour
1/2 cup Unsweetened Cocoa Powder
1 1/2 teaspoon Baking Soda
1/2 teaspoon Salt
1/2 cup Brown Sugar
1 1/2 cup Unsweetened Applesauce
1/2 cup Canola Oil
1 tablespoon Vanilla
2 ounces Dark Chocolate (72% cocao), chopped
Combine the flour, cocoa powder, baking soda, salt, and brown sugar in a large bowl and whisk until blended. In a separate bowl, whisk together the applesauce, canola oil, and vanilla. Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the chopped chocolate. Line a muffin tin with cupcake liners and fill each tin nearly full. Bake at 325 degrees for 20-25 minutes, or until a toothpick inserted in the center of the muffins come out clean. Makes about 14 muffins.