Vegan eggless papaya chocolate chip muffins Recipe

Cooking Directions

• STEP 1.Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
• STEP 2.In a large mixing bowl, combine the dry ingredients: 2 cups all-purpose flour, 1/2 cup granulated sugar, 1/4 cup cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
• STEP 3.In a separate bowl, mash 1 ripe papaya until smooth. Add 1/2 cup plant-based milk, 1/4 cup vegetable oil, and 1 teaspoon vanilla extract. Mix well.
• STEP 4.Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
• STEP 5.Fold in 1/2 cup vegan chocolate chips.
• STEP 6.Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full.
• STEP 7.Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
• STEP 8.Remove from the oven and let the muffins cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
• STEP 9.Serve the vegan eggless papaya chocolate chip muffins as a delicious vegan treat!

Cooking Tips

• Make sure to use ripe papaya for the best flavor and sweetness.
• Do not overmix the batter to avoid dense muffins. Mix until just combined.
• Feel free to add chopped nuts or shredded coconut for extra texture and flavor.

Storage and Serving

• Store the muffins in an airtight container at room temperature for up to 3 days.
• To freeze, wrap each muffin individually in plastic wrap and place them in a freezer-safe bag. They can be stored in the freezer for up to 3 months.
• Thaw frozen muffins at room temperature or reheat them in the microwave for a quick snack.
• Serve the muffins as a breakfast option or enjoy them as a sweet treat with a cup of tea or coffee.