Old School Vegan Muffin With Cocoa
There's a recipe below, but all you REALLY need to remember when making muffins: VOLUMES: The ratio of Flour:Liquid:Egg:Oil is 2:2:1:1 (by weight) MIX: Stir liquids GENTLY into the dry ingredients TIME: Muffins are ready when you can put a toothpick into the muffins, and it comes out without dough on.
People: 1
43 min


0.5 tsp
Baking Powder
1 tbsp
Chia Seeds
3 gr.
1 tbsp
90 gr.
100 ml
Soy Milk
20 gr.
1 tsp
2 tbsp
Vegetable Oil

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Prepare dough

  1. Preheat your oven to 200°C (400°F).
  2. Make your chia seeds egg: Mix your chia seeds with water at a ratio 1:2
  3. Finely chop your chocolate.
  4. Mix your dry ingredients: Baking powder, cocoa, flour, sugar and vanilla
  5. Mix your wet ingredients in a bowl: chia seeds, soy milk, sugar and vegetable oil
  6. Gently blend the wet ingredients into the dry ingredients.
  7. Fold in the chia seeds and chocolate.
  8. Distribute a thin layer of butter or vegetable oil in each tin in your muffin tray, to prevent the sponge from sticking to the sides during cooking. Then distribute the dough in the tins.
  9. Bake your muffins for about 30 minutes at 200 C. They are done when a toothpick pricked in the middle comes out clean.