It’s been a crazy busy weekend so far. We were out of town and literally had no down time, so now that we’re back home I’m glad to be able to relax a little. I DO love traveling, but I’m always happy to get back home and back to my routine. Can anyone else relate? My favorite thing about coming home though is seeing my dogs get when we back. My father-in-law watches them when we leave, so that gives me peace of mind because I know that they are being well taken care of. Matt misses the dogs even more than I do when we’re gone, if that’s even possible. I’m not sure it is though.
I did get to do some shopping while we were out of town. Where we went has a nontoxic makeup store that I couldn’t wait to go check out because otherwise I have to order my makeup online, which can be hit or miss. Sometimes the color doesn’t match my skin tone, so it’s difficult. That being said, I do feel like the trouble is worth it because I’m not putting gross chemicals on my skin. Which is why I eat the way I do: as clean and naturals possible. I’m not going to lie, it’s tough at times. Especially going out to eat, but I’ve learned to work around it and it does get a lot easier over time. I just feel so much better knowing that what I’m eating and putting on my skin doesn’t have any gross stuff in it.
Chocolate! Who doesn’t like chocolate? I know I sure do! It’s literally the best thing on the planet (besides tacos of course). These muffins are DOUBLE chocolate, so naturally they’re, in my opinion, double delicious.They are, of course, gluten free and plant-based and they are moist, chocolatey, and seriously addictive! I try to eat just one and I can’t do it. I can’t. I eat them for breakfast, while Matt eats them as a snack after dinner. I say to eat them whenever you feel like eating them. They are good for four days in an airtight container, but they usually don’t last that long in The Planted Kitchen household.
If you make this recipe, please let me know on social media by using #theplantedkitchen or by tagging me!
Gluten Free Double Chocolate Muffins
- 1 tbsp Ground Flax Seed
- 3 tbsp water
- 1 cup Gluten Free Oat Flour
- 1/2 cup Coconut Sugar
- 1/4 cup Almond Butter * see note below
- 3/4 cup Plant Milk of Choice
- 1/4 cup Cacao Powder unsweetened
- 1/2 tsp Baking Powder
- 1/2 tsp Vanilla Extract
- 1/2 cup Vegan Dark Chocolate Chips
Preheat oven to 400 F.
Mix ground flax seed and water together in a small bowl. Let sit for 10 minutes.
While the flax mixture is sitting, in a large bowl, mix oat flour, coconut sugar, cacao powder, and baking soda.
Next, add in flax mixture, almond butter, plant milk, vanilla extract. Mix together until there are no more clumps.
Fold the chocolate chips into the muffin batter.
Line a muffin/cupcake tin with liners and fill to the top with batter. This should make about 6 large muffins. You can add extra chocolate chips to the top if you like.
Bake at 400 F for 20 minutes.
Let cool completely before enjoying.
These will last in an airtight container for up to 4 days (if you don't eat them all before then!)
*Make sure to use creamy almond butter with only almonds as the ingredient.