Triple-Chocolate-Cappaccuino Muffins [Vegan]
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Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 12 muffins
Prep Time
10 minutes
Cooking Time
25 minutes
Servings
muffins 12

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INGREDIENTS:
muffins
  • 2/3 cup vegetable oil (or sunflower oil)
  • 1 sachet instant powdered coffee
  • 3 flax eggs (3 tbs flax meal mixed with 8 tbs of water)
  • 1/2 cup soy sour cream (or soy yoghurt)
  • 2 cups self-raising flour
  • 1/4 cup cocoa powder
  • 2/3 cup caster sugar
  • 1/4 cup dark chocolate baking chips (vegan)
  • 1/4 cup white chocolate baking chips (vegan)
  • 1/4 cup milk chocolate baking chips (vegan)
  • 1/4 cup coffee crystals (for sprinkling)
INSTRUCTIONS:
  1. Preheat an oven to 180C and line a standard muffin tin with 12 muffin liners (or a jumbo muffin tin with 6 liners).
  2. Mix all muffin ingredients together (except coffee crystals) until smooth and combined.
  3. Divide evenly among muffin cases, then bake for about 25-30 minutes or until the tops are a golden brown and spring back slightly when pressed.
  4. When muffins come out of the oven, sprinkle with the large coffee crystals. Allow muffins to cool on a wire rack.
NOTES:

Home Recipes Breakfast Breakfast Bakery Cookies, Muffins & Slices Triple-Chocolate-Cappaccuino Muffins [Vegan]