Picnic

Vegan Chololate and Blueberry Muffins is for Dessert.

Vegan Chololate and Blueberry Muffins takes 15 minutes to prepare.

Vegan Chololate and Blueberry Muffins takes 15 minutes to cook.

Vegan Chololate and Blueberry Muffins makes 12 servings.

The ingredients for Vegan Chololate and Blueberry Muffins are:

160g whole wheat flour (white whole wheat preferred)
60g unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
5g ground chia seeds or flax seeds
1/4 teaspoon salt
3/4 cup water
60 g blueberries
10ml balsamic vinegar
70g cup date syrup, maple syrup, or other liquid sweetener

Here is how you make Vegan Chololate and Blueberry Muffins:

Preheat oven to 350 F. In a medium bowl, mix flour, cocoa powder, baking powder, baking soda, chia (or flax) and salt. In blender, combine water, 1/2 cup blueberries, and balsamic vinegar and blend until smooth.Make a well in the dry ingredients. Add the syrup and the blueberry mixture. Stir until completely mixed.Pour into 12 muffin cups and cook for 15 minutes on 150 C until done!Serving Size: 12 muffinsNumber of Servings: 12Recipe submitted by SparkPeople user DAMERS1.

The nutritional information for Vegan Chololate and Blueberry Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 90.6

• Total Fat: 1.7 g
• Cholesterol: 0.0 mg
• Sodium: 102.0 mg
• Total Carbs: 14.9 g
• Dietary Fiber: 0.4 g
• Protein: 3.5 g

The dietary needs meet for Vegan Chololate and Blueberry Muffins is Vegan