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Gluten Free Double Chocolate Muffins

Course Breakfast, Dessert
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 Muffins
Author Whitney

Ingredients

  • 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

Instructions

  1. Preheat oven to 400 F.

  2. Mix ground flax seed and water together in a small bowl. Let sit for 10 minutes.

  3. While the flax mixture is sitting, in a large bowl, mix oat flour, coconut sugar, cacao powder, and baking soda.


  4. Next, add in flax mixture, almond butter, plant milk, vanilla extract. Mix together until there are no more clumps.

  5. Fold the chocolate chips into the muffin batter. 

  6. 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.

  7. Bake at 400 F for 20 minutes.

  8. Let cool completely before enjoying.

  9. These will last in an airtight container for up to 4 days (if you don't eat them all before then!)

Recipe Notes

*Make sure to use creamy almond butter with only almonds as the ingredient.