Updated: Feb 5
These super delicious and moist vegan chocolate muffins with marshmallows are the perfect treat for afternoon tea or really for any occasion. If you can't find vegan marshmallows, the muffins would be still yummy without them.
INGREDIENTS (FOR 12 Muffins)
250g whole-grain spelt flour (or wheat flour)
150g erythrit (or brown sugar)
200g ground hazelnuts
1 package baking powder
1 tablespoon unsweetened cocoa powder
250ml soy milk
120ml canola oil
100g vegan chocolate chips
80g vegan marshmallows
I personally used these marshmallows:
Pre-heat the oven to 180°C.
Take a muffin tray and fill the molds with paper forms. If you'd like to prevent waste, simply use silicon forms instead of paper.
Mix the ingredients A together really well in a big bowl.
Mix ingredients B in as separate bowl, add to A and mix everything with a hand mixer until the batter is smooth.
Cut the marshmallows into small pieces (I personally cut each marshmallow into 6 pieces).
Carefully add C into the batter. But keep a few marshmallows and chocolate chips aside for decoration!
Now fill the batter evenly into your paper or silicon forms and add the rest of C on top. Tipp: place the marshmallow pieces more into the middle than I did as they'll melt down at the sides otherwise.
Bake the muffins in the oven for 20 minutes.
After that, stick a small wooden stick it into one of the muffins. If some batter sicks to it, leave them in the oven for a bit longer until the stick comes out clean.
Take the muffins out of the oven and let them cool down completely & enjoy!
Check out this post for super delicious and moist matcha cupcakes:
And if you are in Tokyo and want to buy vegan muffins instead of baking them yourself: check out these two shops: