These vegan chocolate orange muffins are incredibly moist and delicious! Made with wholesome ingredients like whole wheat flour and tahini.
Prep Time15 minutesmins
Cook Time22 minutesmins
Total Time37 minutesmins
Course: Breakfast
Cuisine: Vegan
Servings: 9
Ingredients
1tbspground flaxseed
3tbspwater
1/2cupsoy milk
1/3cuporange juice
1cupwhole wheat pastry flour
1/4cupcocoa powder
1/3cupcoconut sugar
1tspbaking soda
1/2tspbaking powder
1/8tspsalt
2tbspchocolatemelted
1/4cuptahini
1/2tsporange zest
1tspvanilla extract
1/3cupchocolate chips
orange segmentsoptional
Instructions
Preheat oven to 350°F. Line a muffin tray with muffin liners or grease so that batter will not stick. Set aside.
Mix flaxseed and water in a small bowl. Set aside to thicken.
Combine soy milk and orange juice and set aside. The milk will curdle as it sits.
In a medium bowl, sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Mix tahini and melted chocolate in a large bowl. If your tahini is too thick, microwave it briefly till it becomes runny. Add orange zest and vanilla extract.
Add the half the dry ingredients into the wet ingredients, briefly mix, then add the rest of the dry ingredients. Mix until just combined, then add chocolate chips and mix until chocolate chips are evenly distributed. Be careful not to over-mix.
Add spoonfuls of batter to the muffin liners, filling them about 3/4 of the way. Top with orange segments if using, then bake for 22 minutes. Check for doneness by inserting a toothpick in the center of a muffin -- it should come out almost clean. Let cool completely before serving.