I like chocolately muffins. I like to dip them in almond or soy milk, or mash them up into Greek Yogurt. It makes a great substitute for a froyo creation when I’m too lazy to seek it out. I kind of like those VitaTop muffin things. The chocolate ones. But they’re expensive and I tend to only buy them when they are on sale at Target. So that’s a bummer. But I can get by.
In addition to chocolate muffins, I also like the challenge of vegan baking. I always have. No, I’m not currently vegan. I am, however, a vegetarian of f 13+ years and recently have been progressing towards a more plant based diet. Lately I’ve just been more and more into earthy stuff and the challenge of creating things with stuff straight from motha nature (also this book doe…). Now I know that baked goods aren’t something you’d typically pick off a tree, but I really genuinely do enjoy vegan baking sometimes. Buttercream is a beautiful thing and if you follow me on Instagram you know I’m a bitch for ice cream, but there’s something to be said about vegan baked goods. Sometimes, without all the mingling flavors of eggs and butter and other stuff, I believe you can actually taste the flavors more intensely. In fact, some of the most pure tasting and flavorful ice creams/gelatos and pasteries I’ve had have coincidentally be vegan. So be open minded, friends. And open mouthed.
These muffins, like a lot of other vegan baked goods, are rly fudgey and intensely chocolatey. Both great things.
I’ve seen a lot of vegan baking recipes that use applesauce to add sweetness and texture to baked goods. This is a great trick. I do it all the time. And I almost did for these muffins. But then I also realized I had a boatload of watermelon which I happened to be snacking on while I started baking. So I decided to experiment with pureeing some up and using it instead of applesauce in my recipe. Why? Why the hell not. It’s nutritious and delicious just like applesauce added some natural sweetness and tons of moisture and a springy bite to the muffins.
Do these taste like watermelon? No. Not really. They mostly just tasted really chocolately. That’s not the point though. The point is that I like to experiment and this substitution happened to work splendidly. It also has inspired me to play around with baking with watermelon. Perhaps I will actually try to use it as a flavoring agent in a future baking project. Anyways, happy eating.
[Ps – there’s a half marathon recap after dis recipe.]
Prep Time: 15 minutes
Cook Time: 25-30 minutes
Yield: 12 muffins
- 1 cup whole wheat flour
- 3/4 cup oat flour (or all-purpose flour)
- 1/2 cup coca powder
- 1/3 cup brown sugar
- 1.5 teaspoons baking soda
- 1 cup almond or soy milk (can use regular if not going for vegan)
- 1 teaspoon vinegar
- 1 cup pureed watermelon
- 1 + 1/4 cup dark chocolate chips (double check for non-dairy if you’re vegan, or don’t if you don’t care)
1. Preheat oven to 350 degrees.
2. In a small bowl, combine almond milk and vinegar and set aside for at least 10-15 minutes. This will allow it to curdle. It’s like DIY buttermilk. It will provide leavening and acidity to the final product.
3. In a large mixing bowl, combine flours, sugar, cocoa powder, and baking soda. Whisk to combine.
4. Use a food processor or blender to puree a cup of cubed watermelon.
5. Combine dry and wet ingredients and stir until just combined. Add one cup chocolate chips.
7. Line a muffin tin (tray? whatever) with 12 muffin cup things. Spoon batter into each. It may help to use an ice cream scoop for this. Trust me here it’ll change your life.
8. Sprinkle remaining 1/4 cup (or more) chocolate chips all over the top of the muffins.
9. Bake for 25-30 minutes or until a toothpick comes out clean. Meanwhile, clean bowl with spatula via your mouth. Your dog may park herself in front of the oven and watch you do this.
10. Cool completely and eat. These taste better cold. I would recommend storing them in the fridge. They taste fudgier that way. And/or mashed up into Greek Yogurt.