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Healthy Wheat Free Vegan Chocolate Chip Muffins

Updated on December 25, 2014

Too Lazy to Make Cookies? Try Muffins Instead

I'm a long time vegan, so when my alternative medical practitioner told me I couldn't eat wheat (and should stay away from grain altogether) I had to find another way to make cookies, cakes and muffins. I discovered "nut flours" on my own (I spend a lot of time in health food stores and in the health food sections of my local markets) but someone on Dr. Oz reminded of them and encouraged people to use them instead of wheat and other grain (WROBS specifically -- Wheat, Rye, Oats, Barley, Spelt). I had also been using soy flour for its high protein content, but my alternative medical practitioner told me to stay off soy for a while, so I went back to something I used to use on Passover (when WROBS are only permitted in Matza and I was looking for a substitute), white bean flour (for those of you who know the laws of Passover, I'm permitted to eat beans and other kitniyot on Passover).

Mini-Muffin Cups with Batter

Mini-Muffin Tin with 12 Batter Filled Cups
Mini-Muffin Tin with 12 Batter Filled Cups

Time for Preparing and Cooking Mini-Muffins

Prep time: 15 min
Cook time: 30 min
Ready in: 45 min
Yields: 24-30 Mini-Muffins
  • 1 1/2 Cups Hazelnut Flour
  • 1 Cup White Bean or Soy Flour
  • 1/2 Cup Cacao Nibs
  • 1/4 Cup Cacao Powder
  • Equivalent to 1 1/2 Cup Sugar Stevia
  • About 1 Cup Almond, Cashew or any other non-dairy "Milk"
  • 1/4 Cup Chopped Nuts, (Optional)

Cacao Nibs Available at Amazon

Put it All Together

  1. Put dry ingredients into a bowl and stir
  2. Add "Milk" and blend all the ingredients together
  3. Put the batter into muffin paper lined mini-muffin pan
  4. Bake at 350 F degrees for about 30 minutes
  5. Serve immediately or refrigerate for soon or freeze for later

How do you like these muffins?

Cast your vote for Vegan Chocolate Chip Muffins

Using Silk Unsweetened Cashew "Milk" and no Chopped Nuts

Nutrition Facts
Serving size: 1 Mini-Muffin
Calories 92
Calories from Fat63
% Daily Value *
Fat 7 g11%
Saturated fat 2 g10%
Unsaturated fat 5 g
Carbohydrates 6 g2%
Sugar 1 g
Fiber 4 g16%
Protein 3 g6%
Cholesterol 0 mg
Sodium 7 mg
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

All nutrition figures are rounded off to the nearest whole number. These figures reflect the quantities in the ingredients abover using Silk Unsweetened Cashew Milk and not including the chopped nuts (the numbers on this will vary depending on how much of which nuts you use)

  • The batter from this recipe can be used for a loaf cake or cookies also
  • For a loaf cake, make an icing using 2-4 tablespoons nut butter of your choice, stevia to taste and cacao powder to taste with enough non-dairy "milk" to get the proper consistency and process in a food processer until smooth
  • Loaf cake may take an hour to bake
  • Bake this well since the bean flour will make it taste like undercooked beans unless it's baked thoroughly (also, don't "lick the bowl" since the raw bean taste is awful, IMHO)

Are you vegetarian or vegan? Did you try these mini-muffins?

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