How To Make Grizzly Bear Muffins?
Moist, tender and chocolatey – these simple muffins are the perfect breakfast treat. And no one will guess that they’re vegan (really)!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Yield: 1 dozen muffins
Cook Time: 20 mins
Total Time: 35 mins
Yield: 1 dozen muffins
Ingredients
- 2 tablespoons ground flaxseed + 6 tablespoons (1/3 cup water)
- 1 1/2 cups all-purpose flour
- 1/2 cup rolled oats
- 2/3 cup granulated sugar
- 1/3 cup cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine-grain sea salt
- 1 1/4 cups unsweetened almond milk
- 1/2 cup canola oil
- 1 teaspoon pure vanilla extract
- 1/2 cup + 1/3 cup vegan chocolate chunks (or chips, divided)
Instructions
Step 1:Preheat the oven to 375 degrees. Grease the ramekins of a 12 muffin pan with your favourite oil spray, non-stick spray, or rub a little oil on each ramekin. Or you can be as lazy as me and just use paper cups!
Step 2:In a medium bowl, mix together the ground flax seeds and water. Set aside and let it sit for 5 minutes to gel.
Step 3:In a large bowl, mix together the flour, rolled oats, sugar, cocoa powder, baking powder, baking fizzy drink and salt.
Step 4:Add the almond milk, oil and vanilla extract to the medium bowl with the flax. Stir.
Step 5:Pour the wet ingredients over the dry ingredients. Stir until everything is well mixed. fold in 1/2 cup of the chocolate crisps or pieces.
Step 6:Divide the batter between the 12 muffin tins. Top with the remaining 1/3 cup of chocolate crisps.
Step 7:Bake for about 20 minutes, until the tops spring back when lightly nudged and/or a toothpick inserted in the centre comes out dry.
Step 8:Remove from the oven and cool for about 10 minutes, then transfer each muffin to a wire rack to cool completely. The muffins will be soft at first, but will become less soft after cooling.
