Vegan Double Chocolate Muffins – a healthy recipe approved by our dietitian

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By Amanda Maiorano, Accredited Practising Dietitian

Vegan Double Chocolate Muffin recipe from our Prospect dietitian Amanda Maiorano

Want to know the secret to a perfect vegan muffin? Flax meal! By mixing flax meal and water, you end up with a ‘gooey’ substance which helps bind ingredients together when baking.

These vegan double chocolate muffins really do tick all the boxes when it comes to the perfect muffin – moist on the inside, rich chocolate flavour and perfectly studded with chocolate chips.

Health benefits of flax seeds

Flax meal is simply made from ground flax seeds, which have a wide variety of health benefits.

For starters, just one tablespoon of flax seeds (7 grams) provides 1.3g protein and between 8-12% of the daily recommended intake of fibre. With so much fibre packed into each tiny seed, they’re a great way to promote regular bowel movements and a healthy gut.

Flax seeds are also universally known for their abundance of omega-3 fatty acids, more specifically, the alpha-linolenic acid (ALA), making them one of the best plant-based sources of this omega-3. In fact, research shows that individuals who consume larger amounts of ALA (e.g. flax seeds) have a lower risk of heart attack and stroke, compared to those who consumed less ALA.

Vegan Double Chocolate Muffins recipe

Total time 45 minutes | Makes 8-10 | Vegan | Gluten-Free | Nut-Free option

Vegan Double Chocolate Muffin Image_1.jpg

Ingredients:

  • 2 tbsp flax meal + 5 tbsp water

  • 60g apple sauce

  • 60ml maple syrup

  • 60g coconut sugar

  • 1 tsp vanilla extract

  • 1 1/2 tsp baking powder

  • 1/2 tsp salt

  • 50g cacao powder

  • 60ml coconut oil, melted

  • 60ml milk of choice

  • 130g / 1 cup zucchini, grated (squeezed dry to remove excess water)

  • 120g plain flour (gluten free, if necessary)

  • 75g almond meal (substitute for more plain flour or oat flour to make this recipe nut free)

  • 100g dark chocolate, chopped (or dark chocolate chips), plus extra for sprinkling on top

Method:

Step 1: Preheat oven to 190°C and line a muffin tray with cases. In a small bowl, whisk flax meal and water; set aside to thicken.

Step 2: In a large bowl, add apple sauce, maple syrup, coconut sugar, vanilla, baking powder, salt and cacao powder. Whisk well to combine, then add the thickened flax meal mixture, melted coconut oil and almond milk and whisk again. Add the grated zucchini (ensure you have squeezed excess water) and combine.

Step 3: Add the plain flour and almond meal, then whisk until just combined. Finally, stir in the dark chocolate, then scoop the batter into the muffin cases and sprinkle with extra chocolate. Bake for 20-25 minutes, or until a skewer comes out clean.

Prospect dietitian Amanda Maiorano

Amanda Maiorano has a Bachelor of Nutrition and Dietetics and her approach to dietetics is centred upon the Non-Diet Approach and applies the principles of HAES® to help her clients treat their bodies with respect and kindness. This approach to dietetics is also applicable to a range of health conditions, including diabetes and chronic disease management, IBS, coeliac disease, vegan or vegetarian diets and sports nutrition.

To learn more about how you could benefit from working with a Health At Every Size and non-diet dietitian, book online here for a session with Amanda.

Amanda’s interests outside of work include cooking, photographing and developing recipes which she shares on her website www.madebymandy.me, and Instagram @madeby.mandy. She also loves going for walks, trying new restaurants and spending time with family and friends.