Vegan Chocolate Muffins with Berry Cream

Vegan Chocolate Muffins with Berry Cream

Amount: 12 muffins   Ingredients:

• 1 cup (240ml) plant-based milk
• 1 Tbsp apple cider vinegar
• 1 Tbsp flax seeds + 3 tbsp water
• 1/4 cup (62.5g) apple sauce
• 1/4 cup (54g) oil

 

• 1 cup (220g) wheat flour
• 1 cup (200g) sugar
• 1/2 cup (50g) cacao powder
• 1 tsp soda
• 0,5 tsp salt
• 1 tsp vanilla extract

 

• 1 cup (250ml) plant-based whipping cream
• 1 Tbsp LOOV Organic Blackcurrant Powder
• 1 Tbsp LOOV Organic Lingonberry Powder
• 1 Tbsp LOOV Organic Sea Buckthorn Powder

  Preheat oven to 180C. Add baking cups into a muffin tin. Mix together the soy milk and apple cider vinegar in a medium-sized bowl. In a small cup, mix together the ground flaxseed and water to make an "egg." Set both aside for 10 minutes. In a large bowl, whisk together the flour, sugar, salt, cocoa powder, and baking soda. Mix the flaxseed mixture into the soy milk bowl, along with the oil, applesauce, and vanilla extract. Pour the wet ingredients into the dry ingredient bowl and mix until all ingredients are incorporated. Fill the baking cups about ¾ full with the muffin batter. Bake for 25 minutes or until a toothpick comes out clean. Let it cool and whip the cream. Separate into 3 different bowls and add different berry powder to each. Cover the muffins with a whip and enjoy!