Decedent Chocolate Vegan Muffins with Cinnamon Streusel Topping



By Naomi Hazan @onelifetoeat on Instagram

Lately I've been on the hunt for #vegan pastry recipes, and after some tweaking I've created these decedent chocolate muffins with cinnamon streusel topping 😍 simply TO DIE FOR! 👍👍 I got all of these high quality ingredients at @craftedkosher.

1 cup unsweetened non dairy milk 
1 teaspoon apple cider vinegar 
1 cup coconut sugar 
1/3 cup melted coconut oil 
1 teaspoon vanilla extract
1 tablespoon espresso powder 
1 cup whole wheat pastry flour 
1/3 cup Dutch processed cocoa (I use @kingarthurflour
3/4 teaspoon baking soda 
1/2 teaspoon baking powder 
1/8 teaspoon Himalayan salt 

For the streusel:
1/2 cup coconut sugar 
1/2 cup whole wheat pastry flour 
2 tablespoons coconut oil 
1/4 teaspoon cinnamon 

Preheat oven to 350°. In a bowl mix the coconut sugar, oil, milk, vanilla extract, salt and espresso powder. In a separate bowl sift the rest of the ingredients together, then add the dry ingredients to the wet ingredients in two batches, DO NO OVER MIX. Using a fork, create the streusel topping by breaking up the coconut oil into tiny bits while mixing it with the flour and sugar. Grease a muffin pan and pour 1/3 cup of batter in each mold, then top with a tablespoon or so of streusel topping. Bake for 15-18 minutes or until a toothpick comes out clean. Allow to cool for 15 minutes before serving.

Buy Coconut crystals here             Buy coconut oil here    Buy vanilla extract here   Buy espresso powder here    Buy Dutch cocoa here   


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