These Vegan Chocolate Muffins are made with a secret ingredient – eggplant! They’re moist, fluffy and a fun way to sneak in veggie into desserts.
I first came across the idea of eggplant desserts from Okonomi Kitchen. However, I adapted the recipe to make fluffier muffins with all-purpose instead of gluten-free flour. It’s a genius idea actually, because pureed steamed eggplant gives a lot of moisture and bulk to cakes.
Ingredients to make Vegan Eggplant Chocolate Muffins
- eggplant – our main star! I recommend the Chinese variety, which is thin and long with fewer seeds. But any type is fine, because the seeds will be blended up anyway.
- dark chocolate – good quality dark chocolate goes a long way.
- flax eggs – to bind our muffins, otherwise they’ll fall apart. You can also use chia eggs.
- coconut oil – I tried making oil-free muffins, but I wasn’t satisfied with the texture until I added some oil. It’s a necessary ingredient, please don’t skip it.
- all-purpose flour
- cocoa powder
- baking powder, baking soda, salt
- chocolate chips
One tip to making perfect muffins
- Blend the wet ingredients together while the eggplant is still warm. The heat will melt the chocolate, making it easier to blend.
More muffin recipes to try:
If you made this recipe, do leave a comment and rating below because I love hearing your feedback. Make sure to tag me on Instagram @eatwkriss so that I can see your recreations!
Vegan Eggplant Chocolate Muffins
These Vegan Chocolate Muffins are made with a secret ingredient – eggplant! They're moist, fluffy and a fun way to sneak in veggie into desserts.
Ingredients
- 150 g eggplant
- 150 g dark chocolate roughly chopped
- 2 flax eggs
- 30 ml coconut oil
- 120 g brown sugar
- 80 g all-purpose flour
- 30 g cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 60 g chocolate chips
Instructions
- Chop eggplant into small pieces and steam for 10 minutes, or until completely soft. Prepare flax eggs. Preheat the oven to 180°C and grease two 6 cup muffin trays.
- In a blender, combine steamed eggplant, chocolate, flax eggs, coconut oil and sugar. Blend until smooth.
- In a large bowl, sift in all the dry ingredients. Fold in the wet mixture with a spatula. Once most of the flour streaks are gone, fold in the chocolate chips. Be careful not to overmix.
- Divide the batter into 8 muffin tins, and top each muffin with more chocolate chips.
- Bake for 25-30 minutes, until a toothpick inserted in the middle comes out clean.
- Let cool in the tray for 5 minutes, then remove the muffins from the tins and let cool slightly on a wire rack. Serve while still warm.
Notes
Store Vegan Eggplant Chocolate Muffins in an air-tight container at room temperature up to 3 days. Freeze them to store longer, and reheat in the oven at 180°C until completely warm through.
To make 2 flax eggs, combine 2 tbsp of ground flax and 6 tbsp of water. Let sit for 5 minutes, until it gels up.
This recipe is adapted from Food52.
Tried this recipe?Let us know how it was!
i’ve made this recipe multiple times and it was a hit every time!!
they satisfy my chocolate cravings every time c:
tysm kriss <33
you’re most welcome!