I love to have these little snack packs whenever we are set for a road trip and there are more than one reason that I can think of to love these little bites. Not only are they easy to make and a time savior but also a rescue when you are in the middle of a road trip and would want to avoid the confusion of choosing to eat between the variety of junk snacks out there. 🙂

Also they are a great to carry over to a friend’s place, a potluck item, making everyone happy and surprised (in case you have non believers in vegan desserts) 🙂

Though there isn’t much difference in their recipes, I somehow was excited to try out this combination and contrasting look of vanilla and chocolate and I am sure you would agree that, it looks great besides the variety available to eat at one go.  😀 ♥

The individual recipes:-

I divided one batter into 2 halves and added cocoa to one of them for the chocolate muffins.

1. Double Chocolate Chip Muffins

• 1 1/2 cup all purpose flour
• 1/2 cup cocoa powder
• 1 tsp baking soda
• 1 tsp baking powder
• 1 cup sugar
• 1/4 cup chocolate chips
• 1/4 cup vegetable oil
• 1 tsp vanilla essence
• 1 tbsp white vinegar
• 1 cup non diary milk/ room temperature water.

2.Vanilla Chocolate Chip Muffins

• 2 cup all purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 cup sugar
• 1/4 cup chocolate chips
• 1/4 cup vegetable oil
• 2 tsp vanilla essence
• 1 tbsp white vinegar
• 1 cup non diary milk/ room temperature water.
• Hershey’s chocolate syrup for that look. 😀

To make them:

• Preheat your oven to 350 degrees F or 180 degrees C.
• Mix well all the dry ingredients and the wet ingredients in a separate bowl. Dig a well in your dry batter bowl and pour the wet ingredients into it.
• Make a smooth batter either manually or by a hand mixer. (saves your hand from all the stress. :))
• Once done, add the chocolate chips in the end and give a final one or two stirs in the batter. Be careful not to over beat it.
• Grease your muffin pan or place your muffin cups in the tray and they are good to go.
• Fill 1/3 of the cups with a measured spoon and tap the tray on the kitchen base a couple of times to get rid of excess air bubbles if any and pop them in the oven for a time total of  15-20 mins.

• Allow these little bites to cool down well and pop them out.
• The Hershey’s syrup can do a great artistic work on the vanilla muffins and trust me they taste extremely gooood. 🙂

This is great snack to pack while on the road and a cup of hot coffee does great. Certainly this is one of my own excitement quotient. 😛

P.S: Would love to hear back from you. What is your favorite road trip easy snack pack like?