I hesitate to underline the fact that this is another vegan recipe. It's a reflection of a terrible attitude because I assume vegan recipes won't be successful or taste good. A vegan labelled recipe is not a selling point for this carnivore because something that virtuous couldn't be good, could it?
So I welcomed the challenge to create good vegan muffins. My family didn't know that the muffins were vegan and they didn't care as they inhaled them. The batters were simple and the ingredients are easily available. I thought I would have to apologize for the quality of the muffins because they were vegan. I was wrong.
I'm stretching the meaning of muffin a bit with this recipe since it has quite a bit of sugar in it. But the whole wheat cancels out a bit of the sugar and it's a bit of wickedness in an otherwise virtuous muffin.
2 cups all purpose flour (625 mL)
1 cup whole wheat flour (250 mL)
1/2 cup cocoa (125 mL)
2 cups sugar (500 mL)
2 tsp baking soda (10 mL)
1 tsp salt (5 mL)
2 cups water (500 mL)
3/4 cup canola oil (180 mL)
2 Tbsp white vinegar (30 mL)
2 tsp vanilla (10 mL)
1 cup dark chocolate chips (250 mL)
Preheat oven to 375 degrees Fahrenheit or 180 Celsius. Line 24 muffin cups with paper liners or grease with canola oil.
Sift together all purpose flour, whole wheat flour, cocoa, baking soda, salt and sugar. Add combined water, oil, vinegar and vanilla. Mix until thoroughly blended and add chocolate chips.
Pour into prepared muffin tins and bake for 20 - 25 minutes.
Makes 24 muffins.