Double Chocolate Angelic Muffins Recipe Gluten-free, dairy-free (casein-free) and hypotoxic



  • 1 box Angelic muffin mix
  • 60 g (2/3 cup) de cocoa Cuisine l'Angélique
  • 300g  of soft tofu
  • 2 large eggs (110 g)
  • 100 g (1/2 cup) light olive oil
  • 185 g (3/4 cup) unsweetened applesauce
  • 65 g (1/4 cup) plant-based milk substitute
  • 10 ml (2 tsp) vanilla extract
  • 135 g (2/3 cup) semi-sweet mini chocolate chips  *


  1. Preheat the oven 180 °C (350 °F).
  2. In a large bowl, combine muffin mixture and cocoa.
  3. Add tofu, eggs, oil, applesauce, plant-based milk substitute and vanilla extract. Beat with an electric mixer until smooth (about 1 minute).
  4. Stir in the chocolate chips with a wooden spoon. Pour batter into muffin pans lined with paper moulds.
  5. Bake on the centre rack, about 30 minutes, until a toothpick inserted in the middle comes out clean and let cool on a rack.


Double Chocolate Angelic Muffins from Cuisine l'Angélique.

Incredibly fluffy and chocolatey, these muffins will win the hearts of chocolate lovers!


* For white chocolate lovers, simply use mini white chocolate chips.