Vegan Chocolate Muffins
Ingredients
-
2
Tbsp
flaxseed meal
-
5
Tbsp
water
-
¾
cup
applesauce
-
¼
cup
maple syrup
-
⅓
cup
coconut sugar
-
1½
tsp
baking soda
-
1
tsp
baking powder
-
¼
tsp
sea salt
-
¼
cup
melted coconut oil
-
¼
cup
unsweetened almond milk
-
½
cup
unsweetened cocoa powder
-
¾
cup
gluten-free flour blend
-
¼
cup
gluten-free oat flour
-
⅓
cup
almond flour
-
⅓
cup
dairy-free semisweet chocolate chips
Instructions
- Preheat the oven to 375°F (190°C) and line muffin tins with paper liners.
- Prepare flax eggs by mixing flaxseed meal and water in a bowl, letting it rest for 5 minutes.
- Add applesauce, maple syrup, coconut sugar, baking soda, baking powder, and sea salt to the flax mixture and whisk.
- Stir in melted coconut oil and almond milk, then whisk to combine.
- Add cocoa powder, gluten-free flour, oat flour, and almond flour, whisking until just combined.
- If the batter is too thick, add a bit more almond milk; it should be thick and scoopable.
- Stir in chocolate chips and divide the batter evenly between the muffin tins, filling them completely.
- Top with additional chocolate chips if desired.
- Bake for 22-28 minutes, or until a toothpick comes out clean.
- Let cool for 5 minutes in the pan, then transfer to a cooling rack.
Nutrition Facts (estimated)
Servings
10 muffins
Calories
232
Total fat
11.7g
Total carbohydrates
31.4g
Total protein
3.7g
Sodium
249mg
Cholesterol
0mg
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