A triple dose of chocolate wrapped up in a sweet muffin loaded with chocolate chunks and a chocolate streusel topping. These vegan chocolate streusel muffins are a perfect way to celebrate any morning.
This post is sponsored in partnership with Edward and Sons Trading Company and as always all opinions expressed are my own. Thank you for helping to make Peanut Butter Plus Chocolate possible.
Cassava flour is a whole food, grain free flour from the cassava root. These delicious crumbly muffins are made using Let’s Do Organic Cassava Flour from Edward and Sons making these muffins completely gluten free.
What you need to make these vegan chocolate streusel muffins
You guys, these vegan chocolate streusel muffins are easier to make than you think.
You are going to love them!
So here’s what you need…
for the muffins:
- flax egg (ground flax and water)
- vegan butter
- coconut oil
- brown sugar
- vanilla extract
- almond milk
- vinegar
- Let’s Do Organic Cassava Flour
- unsweetened cocoa powder
- baking powder
- baking soda
- mini chocolate chips, vegan
for the streusel:
- Let’s Do Organic Cassava Flour
- unsweetened cocoa powder
- brown sugar
- white sugar
- vegan butter
- cinnamon
want more vegan recipes?
Check out a few of my favorites:
- Almond Butter Chocolate Chips Cookies
- Chocolate Sweet Rolls
- Easy Cinnamon Rolls
- The Softest Sugar Cookies Ever
Get the complete list of vegan desserts here.
If you are still reading this far, you definitely deserve a vegan chocolate streusel muffin or two and if you make them, or any other recipe from the blog, be sure to tag @peanutbutterpluschocolate on Instagram.
I love to see all your creations and don’t forget to follow along on Facebook and Pinterest!
Happy Baking
Gluten Free Vegan Chocolate Streusel Muffins
Ingredients
for the muffins
- 2 tbsp ground flax meal
- 6 tbsp water
- 1 1/2 cup cassava flour Let's Do Organic
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 cup vegan mini chocolate chips
- 1/4 cup butter room temperature
- 1/4 cup coconut oil soft
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- 3/4 cup almond milk
- 1 tsp apple cider vinegar
for the streusel
- 5 tbsp cassava flour Let's Do Organic
- 1 tbsp unsweetened cocoa powder
- 3 tbsp brown sugar
- 1 tbsp white sugar
- 2 tbsp vegan butter melted
- 1/2 tsp cinnamon
for the icing (optional)
- 1/2 cup powdered sugar
- 2 tbsp almond milk
Instructions
- Preheat the oven to 350 F and prepare a muffin tin with 10 liners. Place the flax and water into a bowl, stir and set aside to thicken, about 5 minutes.
- In a bowl, stir together the cassava flour, cocoa powder, baking powder, baking soda and chocolate chips and then set aside.
- Beat the butter, coconut oil and brown sugar until creamy. Add in the flax mixture, almond milk and vinegar. The mixture will separate and that's normal. Add in the dry ingredients and stir with a rubber spatula just until combined and no dry bits remain. Let the batter sit for a few mintues while you prepare the streusel.
- In a bowl, stir together the streusel ingredients until incorporated. The mxiture should resemble a crumbly sand. Distribute the batter between the liners and top with streusel, pressing it down into the batter. Bake the muffins for 28-32 mintues or until a toothpick comes out clean. Let cool. Once cooled, stir together the icing ingredients until smooth and drizzle over muffins.
Notes
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