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VEGAN CHOCOLATE PORRIDGE MUFFINS: super delicious and easy chocolately recipe

 Are you a REAL porridge lover?? I think I'm kind of addicted to warm chocolate porridge, especially in these cold autumn months. SO, I thought: Why not create muffins that taste like porridge? They have such a cool consistency, and of course a nice chocolate flavor. These vegan muffins are also made with oats and buckwheat flour, so they are healthy as well! Before we can actually start- I want to introduce you to the "vegan baking world". Especially for beginners, these notes could be quite helpful.

Flax eggs: because we need to replace the normal eggs in the muffins, we use flax eggs. You basically just mix 1 tbsp. grounded flax seeds and 1 tbsp. hot water in a bowl and wait a few minutes. It will turn into a glibbery paste ( it is a little bit like chia pudding) with which you can easily work. This has the same effect as eggs-so the muffins will rise and get fluffy.


Oats and spelt-buckwheat flour: I mix the oats before I put them into my recipe. But I like to not mix them completely so that a few whole oats stay in my muffins and recreate that " Porridge illusion". The spelt and buckwheat flour is really special. I love it because it adds a nice nutty taste to the muffins but if you don't have spelt buckwheat flour, feel free to use normal buckwheat flour or any other. I am confident that this will work as well. 


Apple Cider Vinegar (ACV): The ACV is the best way to take your vegan baking to the next level. And trust me, you won't taste it later! In combination with the baking powder and the baking soda, it makes the muffin really soft and fluffier.






 RECIPE:


Ingredients:

  • 1 1/2 cup oats (150g )
  • 1/4 cup spelt buckwheat flour ( or normal flour) (30g)
  • 2 flax eggs ( 2 tbsp. grounded flax seeds + 2 tbsp. hot water)
  • 1/2 cup vegan milk (120g)
  • 1/2 cup  granulated sugar (50g)
  • 1 tbsp. ACV
  • 2 tbsp. yoghurt (3,8% fat)
  • 1/4 cup unsweetened cocoa powder (25g)
  • 1 tbsp. instant coffee
  • 1/2 tsp. baking soda; 1/2 cup baking powder

Instructions:
  1. Put your oats into a blender and blend them.
  2. For the flax eggs, mix the grounded fax seeds with the hot water and let it sit for about 3-5 minutes.
  3. Combine buckwheat flour, grounded oats, sugar, cocoa powder, coffee,  baking powder and baking soda in a large mixing bowl.
  4. Add milk, ACV, yoghurt and your flax eggs.
  5. Fill in your muffin sheet and top the muffins with vegan dark chocolate chunks if you want.
  6. Bake them for 15-20 minutes at 180°C/356°F.
  7. Top the muffins with some PB if you want and enjjooooooyy.



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