I adore pecans, the silky texture and subtle taste … it is the perfect nut. I was seeing a beautiful friend who has just been blessed with her third child, and I thought I’d take some children friendly muffins across as a way of saying CONGRATULATIONS! And these Double chocolate and pecan muffins were a hit! We ate them warm out of the oven, with a licorice and peppermint tea and we were both very happy … and her children were very lucky that we left some for them!
Vegan Double Chocolate and Pecan Muffins
Recipe Type: Vegan muffin
Prep time: 15 mins
Cook time: 20 mins
Total time: 34 mins
Serves: 12 muffins
Preheat oven to 180C and line muffin tray. I like to line the muffin tray with bright colours to bring some vibrancy to the chocolate muffin.
In a large bowl, sift and mix the dry ingredients: flour, cacao, sugar, baking powder, baking soda, cinnamon and salt. Then add the chopped chocolate and pecans, and mix all thoroughly together.
In a separate bowl, combine the wet ingredients: chia egg, mylk, coconut oil, vinegar, and vanilla. Stir in the dry ingredients into the wet ingredients until you have a smooth mixture, and all is well mixed. Don’t over mix though.
Fill your muffin liners about 3/4 full with the batter, and bake for 20 minutes. Insert a toothpick into the middle and if it comes out clean, then you’re about to have the best morning, afternoon or snack attack!
After 2-3 minutes, transfer to a wire rack to cool and then eat warm; and if you feel like sharing … share. If this bounty is all for you, then revel in these beautiful double chocolate and pecan muffins!
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Love and light,