Vegan Double Chocolate Chip Muffins

Indulge in Leila Hannoun's Gut-Healthy Double Chocolate Chip Muffins ft. Natvia Sweetener Stevia Synbiotics 250g !

Looking for a guilt-free treat that satisfies your chocolate cravings while supporting your gut health? These double chocolate chip muffins, featuring Natvia Sweetener Stevia Synbiotics, are the perfect blend of flavor and function! Each bite combines rich cacao with a soft, moist texture and melty chocolate chips, while Natvia’s synbiotic sweetness brings out an incredible depth of flavor without the sugar spike. Perfect for breakfast, snacks, or a feel-good dessert, these double chocolate chip muffins make a tasty, nutritious addition to any day!

• 220g plain flour
• 1/2 cup cacao powder (for rich chocolate flavor)
• 3/4 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt

• 55g aquafaba (vegan egg substitute)
• 100ml plant milk (choose your favorite!)
• 3/4 tsp lemon juice
• 85g melted plant butter (for moisture and richness)
• 125g plant yogurt (for extra softness)

• 175g Natvia Sweetener Stevia Synbiotics 250g (gut-friendly sweetener with synbiotics)
• 1 tbsp brewed coffee (to enhance the chocolate flavor)
• 1 cup chocolate chips

Instructions for Double Chocolate Chip Muffins with Natvia Sweetener Stevia Synbiotics 250g

1. Preheat and Prep: Preheat your oven to 180°C (350°F). Line a 12-cup muffin tin with muffin liners.
2. Mix Dry Ingredients: In a large mixing bowl, sift together the plain flour, cacao powder, baking soda, baking powder, and salt. Set aside.
3. Combine Wet Ingredients: In a separate bowl, whisk together aquafaba, plant milk, and lemon juice. Let sit for a minute. Then, add melted butter, yogurt, and Natvia Sweetener Stevia Synbiotics, mixing until fully combined.
4. Blend Wet and Dry Ingredients: Gradually fold the wet mixture into the dry ingredients, stirring until just combined. Be careful not to overmix to keep the muffins light and fluffy.
5. Add Chocolate and Coffee: Stir in the brewed coffee and chocolate chips, ensuring they’re evenly distributed throughout the batter.
6. Fill and Bake: Divide the batter evenly among the 12 muffin liners, filling each about 3/4 full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and Enjoy: Allow muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy these delicious, gut-friendly chocolate chip muffins!

PREP TIME: 10 MINUTES

BAKE TIME: 25 MINUTES

COOL TIME: 5 MINUTES

TOTAL TIME: 40 MINUTES