These vegan Double Chocolate Berry Muffins are intensely chocolatey with juicy little pockets of berries. They are wholegrain too, and low in fat. Soy-free, nut-free, vegan recipe.
These Vegan Double Chocolate Berry Muffins are moist, tender, perfectly and mildly sweet, infused with the goodness of berries and chocolate, and all whole-wheat. Try and top that.I came up with this recipe over the weekend, looking for a healthy yet decadently delicious muffin that would do double-duty as a breakfast food and also a teatime snack for Desi and me. In went something Desi loves (berries) and something I love (chocolate). Because I was doing the baking I got to cheat a little: I added chocolate twice. Once as cocoa powder, and again as chocolate chips. Hey, isn’t chocolate good for you?
There is very little sugar in this recipe but the berries (try and get sweet ones) and the chocolate make these vegan Double Chocolate Berry Muffins taste sweeter than you’d expect it to be. Since ’tis the season for summery berries, I added the three kinds that I had in my refrigerator: blackberries, blueberries, and strawberries. You can go with one or the other, or use different berries altogether. Raspberries are always a great combination with chocolate and I’d have used them, if I had some on hand. I love adding berries to muffins also because they create juicy little pockets inside the muffin, especially blueberries.
When Desi bit into this muffin, he asked me if it was a cupcake. I don’t think he believed me when I came clean. You can be sure your kid– big or small– will love it too.
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More recipes to try:
Whole Wheat Blueberry Muffins
Oil-Free Whole Wheat Berry Muffins
Vegan Sourdough Blueberry Pancakes
Vegan Carrot Cake Pancakes, Whole Wheat, No Oil, Naturally Sweetened
Vegan Banana Coffee Cake with Chocolate Streusel
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Double Chocolate Berry Muffins
Ingredients
- 2 cups whole wheat pastry flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 3 tbsp cocoa powder
- 1/2 cup bittersweet chocolate chips
- 1/4 tsp salt
- 1/2 cup nondairy milk
- 1 tbsp flaxmeal mixed with 3 tbsp water
- 1/4 cup olive oil
- 1/3 cup turbinado (or other) sugar
- 2 tsp pure vanilla extract
- 1/2 cup blueberries
- 1/2 cup strawberries and blackberries (you can also use one or the other), chopped
Instructions
- In a large bowl, whisk together the flour, baking soda, baking powder, cocoa, and salt.
- In a smaller bowl, combine the chopped berries and sugar and mash them together.
- Add the flaxmeal mixture, oil, vanilla, and nondairy milk to the mashed berries and mix well.
- Add the wet mixture to the dry ingredients along with the chocolate chips and blueberries. Stir together until everything is just mixed and you don't see any streaks of dry flour. Don't overmix.
- Divide the batter equally between 12 muffin tins.
- Bake in a preheated 350-degree Fahrenheit for 15 minutes or until a toothpaste inserted in the center comes out clean.
- Remove to a rack, cool for 10 minutes, and when the muffins have cooled enough to handle remove them from the muffin tin and continue cooling on the rack.
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For all you smart and amazing and lovely (you get the idea) readers of Holy Cow!, I have an exciting new project that I hope you will find useful. My DIY Spice Mixes page, which you can find in the tabs right under the Holy Cow! header.
I am always trying to think of ways to inspire you to cook great food from scratch, and while store-bought, readymade masalas are easy enough to find, making your own masalas (at least the ones most commonly used in Indian cuisine) is an easy way to make your cooking just that much more special. Trust me, it does not take that much time and it’s guaranteed to put that domestic goddess halo around your head.
I will be adding more spice recipes to this page as we go along, and if you have that special recipe of your own that you’d like to share feel free to pass it on for all of us to enjoy, at myveganworld[at]gmail.com. It will be posted with due credit to you (and your blog, if you have one).
Ciao.
(C) All recipes and photographs copyright of Holy Cow! Vegan Recipes.
Pavani N says
August 13, 2013 atohhh yumm!! These muffins look perfect to use up some of the summer berries.. Party in the mouth 🙂
foodfeud says
August 13, 2013 atI totally want to do this! I have everything on hand if you think frozen berries will be okay? This is the second chocolate/berry recipe I’ve seen so far this morning so obviously it was meant to be. 🙂
Vaishali Honawar says
August 13, 2013 atPavani, thanks. 🙂
Foodfeud, You could use frozen berries, but be sure to thaw them first and let them drain to get as much water out as possible. Hope you try the recipe!
Priya Suresh says
August 13, 2013 atThose muffins are fluffy and incredibly attractive..
Srivalli says
August 14, 2013 atThose muffins are looking so yum!..
Anu Shoj says
August 14, 2013 atinviting cupcakes….
Vaishali Honawar says
August 20, 2013 atPriya, Srivalli, Anu, Thanks!
Ellen Lederman says
August 30, 2013 atThese look perfect—less guilt with the whole wheat flour. Berries and chocolate! Yum. Can’t wait to make them.
I was wondering about subbing in some coconut flour that I want to get rid of. I got it to make raw vegan cupcakes and they were awful! Do you use coconut flour? Probably the problem was that they were raw. Maybe cupcakes were just made to be baked.
Vaishali Honawar says
September 4, 2013 atHi Ellen, I’ve never tried baking with coconut flour– I would imagine it might be too greasy and therefore too heavy to make a good cupcake, but I don’t know much about raw “baking” so I could be completely wrong.
Tash Holt says
August 25, 2014 atHi there,
I have just found this amazing recipe! it sounds so yummy and looks great. I am just wondering if there is a difference between whole wheat flour and whole wheat pastry flour? It might be a daft question but I need to ask.
Vaishali Honawar says
August 26, 2014 atHi Tash, pastry flour is made with a lighter wheat and has less gluten which makes it perfect for cakes, waffles, pancakes etc.