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These muffins I posted in my Facebook Group today are from Isa’s Vegan Brunch Cookbook. This book has lots of amazing recipes, and you can look at a lot of them with the “Free Preview”. (Note that the Free Previews don’t always come up on mobile devices, so if you encounter this, please view on a desktop computer).
I couldn’t find a link for the ones I made, but these Mocha Chip Muffins are also hers and are very similar:
If you prefer to make the Coffee Chip Muffins ones like I did today (biggest difference is no cocoa), use these ingredients:
- 1 cup plant-based milk
- 1 TB instant coffee
- 1 tsp vinegar (she uses acv, I used white)
- 1/4 cup applesauce
- 1/4 cup oil (you could leave out the oil altogether, but my daughter likes them with a bit of oil) For 100% oil-free: Use a total of 1/2 cup applesauce
- 2 cups flour (I use Bob’s whole wheat pastry flour)
- 1/2 c sugar
- 1 TB baking powder
- 1/2 tsp. salt
- 1 tsp. vanilla extract
- 1/2 cup chocolate chips (I used Guittard semi sweet)
Mix the coffee into the milk, then the vinegar until it curdles. You can then proceed following the “Mocha Chip” Recipe above.
I use Bob’s Whole Wheat Pastry Flour for all of my Quick Breads:
It has the nutritional value of whole wheat flour, with a lighter taste.
Or you can buy her book:
I LOVE this cookbook! I have made the sausages, crepes, and nearly all the muffins, potato recipes+ more and they were all delicious. The oil can just be left out of the recipes if you prefer, or substituted with something else, like with the muffins.
For Oil-Free Muffins: I reduced the amount of oil that the recipe calls for by half. I use homemade applesauce to replace the oil. I have also made these without any oil at all, replacing oil with applesauce 1:1. Traditional muffin liners will stick if you don’t use oil, so I use silicon liners. The muffins pop right out!
Using a cookie scoop to put batter in liners works great, too!
Enjoy! I hope you love these muffins as much as my family does. <3