Double Chocolate Muffins - vegan

Today is my Saturday, and I am so glad of it! (In my line of work, no one has Saturday & Sunday off. But I do usually get two days off in a row, and this week it's today and tomorrow.)

Obviously, that means yesterday was my Friday and, let me tell you, my Friday morning was rough. It was early. It was dark. I was tired. I did not want to leave the warm bed. I was grumpy. I didn't want to spend my day being cheerful to either customers or coworkers. I found messiness and annoying projects awaiting me at work. I dropped my lunch (and it was soup, so it wasn't really salvageable). Roomba is back to her throwing up ways (3 or 4 times in the last week and a half). AND I accidentally got her leash in gross stuff (read: poop) on our walk. sigh.

On the plus side, I did get to frost some cupcakes, and I had some of these muffins stashed in the freezer. Out they came to defrost. In the meantime, I watched some tv online and cuddled with the (momentarily healthy) puppy. 

When it's time for your weekend, I recommend much of the same. And maybe some farmers' market action (I'm going later!), because you know I'm always in favor of that.

Double Chocolate Muffins - vegan

adapted from My Baking Addiction

Unfortunately, these are only good for a day or two after baking. However, they do freeze reasonably well, so that's what I'd recommend, unless you're a) feeding a crowd or b) only going to eat these for the next 36 hours.

1 1/4 C all-purpose flour

1/2 C whole wheat flour
2 tsp baking powder
1/2 tsp baking soda
3 Tbsp cocoa powder
3/4 C sugar
3/4 C vegan semisweet chocolate chips, plus 1/4 cup for sprinkling (I used Ghirardelli)
1 C non-dairy milk (I used almond)
1/3 cup vegetable oil (I used olive, as usual)
1/4 C applesauce
2 tsp espresso or very strong coffee*
1 tsp vanilla extract

Preheat the oven to 400F. Lightly grease a standard muffin tin, or line it with 12 paper muffin cups.

In a large bowl, combine the flours, baking powder, baking soda, cocoa, sugar, and 3/4 cup of the chocolate chips. In a small bowl, add the milk, oil, applesauce,  espresso, and vanilla; whisk to combine. Add the wet ingredients to the dry ingredients and stir until just combined. It's fine if the batter is still a bit lumpy.

Divide the batter evenly among the prepared muffin wells. Sprinkle the remaining 1/4 cup chocolate chips on top of the muffins. You can also sprinkle the tops with some coarse sugar for a little extra sparkle.

Bake in preheated oven for 18-20 minutes or until the muffins are dark, risen and springy. If you press lightly with the tip of your finger, the muffin top should spring back immediately.

*this is completely optional. However, coffee+chocolate is always a good combination. If you don't have espresso on hand, you can also use 2 teaspoons instant espresso granules dissolved in 2 teaspoons hot water.