Easy Vegan Brownie Muffins
Nothing is better than a yummy, warm batch of chocolaty brownies. Right? That’s why this cross between brownies and muffins are so amazing. They give you seriously cupcake vibes but are a bit healthier than a traditional cupcake. These Vegan Brownie Muffins will definitely knock your socks off and are the perfect sweet treat.
Why you’ll love these Vegan Brownie Muffins:
- They are so dang chocolaty
- They will cure your sweet tooth
- They are vegan/plant-based
- They are perfect for your next special occasion
- Kids will love them
How do you make Vegan Brownie Muffins?
This recipe is pretty straight forward. You can seem like a professional baker without spending all day in your kitchen whipping these up. First, you’ll want to preheat your oven and line your muffin tin with muffin liners. Grease those babies up with coconut oil spray or any oil spray you have on hand, then get ready to bake up some deliciousness.
- To a large bowl, add the cocoa powder and baking powder. Whisk until well combined!
- To the bowl, add the boiling milk and stir well
- Add the melted butter and vanilla. Stir!
- To the mixture, add the sugar and maple syrup. Stir aggressively
- Add in the egg replacement and gently combine
- Stir in the flour, salt, and stir until no flour remains along the edges of the bowl
- Fold in the chocolate chips
- Use an ice cream scoop to scoop batter into the muffin liners (about 3/4 full)
- Bake for 20 minutes and do the toothpick check. Do not overbake!
- Top with optional Vegan Chocolate Icing
Tip: If it becomes too stiff to whisk, then begin using a wooden spoon but don’t leave anything behind in the whisk
How do you make vegan egg replacements?
There are a ton of different ways that you can make egg replacements for baking vegan recipes. One of the most popular ways and my favorite way is to use flaxseed. It makes an excellent binder and it’s easy. All you do is mix 1 tablespoon of ground flaxseed and 3 tablespoons of water to replace 1 egg. Stir it up well, and I like to let it sit for a few minutes to allow it to get thicker.
There are also some other options if you don’t have flaxseed on hand. Here is a great guide from The Kitchn of five substitutes you can use.
How do you make Vegan Chocolate Icing?
The frosting is always the best part, isn’t it? For this frosting, all you do is add all the ingredients into a high-speed blender and blend for 1.5 minutes. Place the frosting in the fridge for ten minutes to let it set before frosting the cake.
I used soaked cashews in this recipe to help achieve that creamy flavor that we all love in the frosting. You can even get creative and add fresh fruit, or edible flowers to decorate the top of your muffins and make them more summery.
Other sweet recipes you’ll love:
- One Bowl Chocolate Chunk Vegan Blondies
- Double Chocolate Chunk Marshmallow Cookie Cake Pops
- Creamy & Fluffy Vegan Carob Chocolate Mousse
- Vegan Carrot Cake Recipe
- One Bowl 10-Minute Peanut Butter Almond Bars
Vegan Brownie Muffins
- ½ cup + 3 tbsp. unsweetened cocoa powder
- 1 tbsp. baking powder
- ½ cup boiling oat milk or boiling water
- ¾ cup vegan butter melted
- 1 tsp vanilla extract
- 1 cup brown sugar
- 2 tbsp. maple syrup
- 2 egg replacements - either flax egg vegan egg powder etc.
- 1 ¼ cup all-purpose flour
- Dash of salt around ⅛-¼ tsp
- ½ cup vegan chocolate chips
- Vegan Chocolate Icing optional
- Preheat oven to 350F and line your muffin pan with 12 muffins lines and lightly grease with coconut oil spray or any oil spray you have on hand.
- To a large mixing bowl, add the cocoa powder and baking powder. Whisk till well combined.
- To the bowl, add the boiling milk and stir till well combined.
- To the bowl, add the melted butter and vanilla. Stir till combined. If it becomes too stiff to whisk, then begin using a wooden spoon but do not disregard anything in the whisk.
- To the mixture, add the sugar and maple syrup. Stir aggressively till well combined.
- Add in the egg replacement and gently combine.
- Stir in the flour and salt and stir till no flour remains along the edges or base of the mixing bowl.
- Fold in the chocolate chips! (best part IMO)
- Using a small ice cream scoop begin scooping equal amounts of batter into each muffin tin liner. I would say almost full but likely ¾ there.
- To start, bake for 20 minutes and then toothpick check to see if the center is cooked. You do not want to over bake these so if the toothpick comes out almost clean after 20 minutes then remove from the oven and let them sit in the muffin tin for 5 minutes before removing.
- If your oven takes longer to cook/bake then I would try for another 2-3 minutes and then check again.
- Overall, you want them to sit in the tin for 5 minutes once toothpick is almost clean and then cool completely (or till your heart can stand) on a cooling rack.
- Top with optional Vegan Chocolate Icing.