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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 160.2
  • Total Fat: 7.1 g
  • Cholesterol: 1.1 mg
  • Sodium: 284.9 mg
  • Total Carbs: 22.6 g
  • Dietary Fiber: 0.5 g
  • Protein: 2.0 g

View full nutritional breakdown of Vegan Spiced Chocolate Muffins calories by ingredient
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Vegan Spiced Chocolate Muffins

Submitted by: KKOHN00

Introduction

from The Joy of Vegan Baking, by Colleen Patrick-Goudreau from The Joy of Vegan Baking, by Colleen Patrick-Goudreau
Number of Servings: 18

Ingredients

    1 3/4 cups flour
    3/4 cup granulated sugar
    6 Tbsp cocoa powder
    2 teaspoons baking powder
    1/2 tsp baking soda
    2 tsp cinnamon
    1/4 tsp ground cloves
    1/4 tsp cayenne pepper
    1 tsp salt
    3 teaspoons Ener-G Egg Replacer (equivalent of 2 eggs)
    2 Tbsp water
    1 c almond milk
    1/2 c earth balance, margarine or oil
    1/2 semisweet chocolate chips

Directions

Preheat the oven to 400F. Lightly grease muffin tins.
Sift the first 9 ingredients (through salt) in a large bowl.
In a smaller bowl whip the egg replacer and water together until creamy.
Combine egg replacer mixture, almond milk, and melted butter. Add the liquid to the dry ingredients, stirring just to combine. Fold in the chocolate chips.
Spoon into muffin tins.
Bake for 15 minutes, then cool.

Number of Servings: 18

Recipe submitted by SparkPeople user KKOHN00.






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Member Ratings For This Recipe

  • The flavours were good, but they were quite dry, and the recipe only makes 12 muffins in my half-cup size pan. I used low-fat soy milk as I didn't have almond, and half wholemeal flour. Next time I would substitute apple puree for the oil and two flax eggs for the egg replacer. - 10/8/11

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