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Brownie Batter Muffins

Is it a brownie? Is it a muffin? It’s the best of both worlds!  This recipe was created by our friend, Maria Koutsogiannis, the blogger behind Food by Maria.

Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 12

½ cup + 3 tbsp. unsweetened cocoa powder
1 tbsp. baking powder
½ cup boiling Califia Farms Protein Oat
¾ cup vegan butter, melted
1 tsp vanilla extract
1 cup brown sugar
2 tbsp. maple syrup
2 egg replacements – either flax egg, vegan egg powder etc.
1 ¼ cup all-purpose flour
Dash of salt, around ⅛-¼ tsp
½ cup vegan chocolate chips

Icing: use your favorite vegan icing but completely optional

Preheat oven to 350°F and line your muffin pan with 12 muffins lines and lightly grease with coconut oil spray or any oil spray you have on hand.
To a large mixing bowl, add the cocoa powder and baking powder. Whisk till well combined.
To the bowl, add the boiling Califia Farms Protein Oat and stir until well combined.
Then add the melted butter and vanilla. Stir until combined.
If it becomes too stiff to whisk, then begin using a wooden spoon but do not disregard anything in the whisk.
To the mixture, add the sugar and maple syrup. Stir vigorously until well combined.
Add in the egg replacement and gently combine.
Stir in the flour and salt and stir till no flour remains along the edges or base of the mixing bowl.
Fold in the chocolate chips! Using a small ice cream scoop begin scooping equal amounts of batter into each muffin tin liner, each cup about 3/4 full.
To start, bake for 20 minutes and then toothpick check to see if the center is cooked.
You do not want to over bake these so if the toothpick comes out almost clean after 20 minutes then remove from the oven and let them sit in the muffin tin for 5 minutes before removing.
If your oven takes longer to cook/bake then I would try for another 2-3 minutes and then check again.
Overall, you want them to sit in the tin for 5 minutes once toothpick is almost clean and then cool completely on a cooling rack.
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