04/11/2025Muffins, brownies, cookies and cupcakes - Desserts

Vegan double chocolate muffins with kamut flour

Name: Vegan double chocolate muffins with kamut flour
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8
Cuisine: Vegan
Ingredients: 2 banana; 65 mL maple syrup; 65 mL neutral oil; 190 mL soy milk; 1 tbsp apple cider vinegar; 280 g khorasan flour; 1 tsp baking powder; 0.5 tsp baking soda; 1 pinch salt; 3 tbsp cocoa powder; 100 g chocolate chips

Batch cooking Blender-free One pot Low budget

For: 8Difficulty: EasyPreparation: 10 minCooking: 25 min

These are the muffins I made every morning for six years at work: made with white khorasan flour, maple syrup and bananas as sweeteners, and the toppings of your choice. They’re nutritious, free of refined sugar, and incredibly moist 😍 We had a lot of customers with gluten sensitivities, sugar sensitivities, etc., so these muffins were really popular!

Kamut (or khorasan) flour, an ancient grain, is more nutritious and interesting than modern wheat. It contains more protein, minerals (iron, magnesium, zinc), and antioxidants, making it a great choice for everyday snacks. Although it does contain gluten, it’s sometimes better tolerated by people with sensitivities.

Servings

Ingredients

Cups

-banana 2
-maple syrup 65 (mL)
-neutral oil 65 (mL)
-soy milk 190 (mL)
-apple cider vinegar 1 (tbsp)
-khorasan flour 280 (g)
-baking powder 1 (tsp)
-baking soda 0.5 (tsp)
-salt 1 (pinch)

The flavour

-cocoa powder 3 (tbsp)
-chocolate chips 100 (g)

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Steps

Preheat the oven to 180°C (355°F).
In a mixing bowl, mash the bananas with a fork until smooth. Add the soy milk, maple syrup, oil, and vinegar, then whisk to combine.
Next, add the flour, baking powder, baking soda, a pinch of salt, and the cocoa powder. Fold everything together with a spatula until just combined (avoid overmixing—just enough to incorporate the ingredients is perfect).
Add 2/3 of the chocolate chips and gently mix one last time. Pour the batter into greased metal muffin tins. Top with the remaining chocolate chips, then bake for 25 minutes.

NotesStore for up to three days in an airtight container.