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double chocolate chip muffins (V & GF) This recipe for double chocolate chip muffins is vegan, gluten-free, and 100% healthy. But don’t think that means they don’t pack big flavour! These double chocolate chip muffins are tender and filled with chocolatey goodness. I’ve severed these to my friends and no one believes me when I tell them they are healthy, and vegan too! I love these muffins for breakfast (gotta have chocolate for breakfast!), or for a treat after dinner. This recipe can easily be made non-vegan by substituting flax eggs with real eggs, and coconut oil with butter. double chocolate chip muffins (V & GF))
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Double chocolate chip muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Jess
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Yield: 12 1x
  • Category: Dessert/Snack
  • Method: Bake
  • Cuisine: American
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Description

Double chocolate chip muffins

Ingredients

Scale
  • 2 flax eggs (2 tbsp ground flax+5 tbsp of water)
  • 1/2 cup of almond milk + 1 tsp white vinegar
  • 1 1/2 tsp baking soda
  • 3/4 cup unsweetened apple sauce
  • 1/4 cup melted coconut oil
  • 1 tsp vanilla extract
  • 1/2 cup maple syrup
  • 3/4 cup of (gluten-free) oats
  • 1 cup gluten free flour blend+ 3/4 tsp xantham gum*
  • 2 tbsp cocoa powder
  • 1/4 cup shredded coconut
  • 2 large handfuls of chocolate chips

Instructions

  1. Preheat the oven to 350.
  2. Mix your ground flax in a bowl with 5 tbsp water. Set Aside for 2 minutes, until it forms a gel.
  3. Measure out 1/2 cup almond milk. Add in 1 tsp white vinegar, wait 2 minutes, then add in 1 1/2 tsp baking soda. Mix together. Set aside.
  4. Mix your applesauce, coconut oil, vanilla, maple syrup, and flax egg together in a bowl until combined.
  5. In a seperate bowl, mix together your oats, gluten-free flour, xantham gum, cocoa powder, and shredded coconut.
  6. Pour the liquid mixture into your dry mixture, pouring half the amount at a time, and gently stirring until incorporated.
  7. Add in your chocolate chips.
  8. Divide batter evenly amongst 12 muffin tins.
  9. Top with extra coconut and chocolate chips.
  10. bake for 20-25 minutes, or until a toothpick comes out dry.
  11. Let cool and serve!

Nutrition

  • Serving Size: 1 muffin
  • Calories: 165
  • Sugar: 14g
  • Fat: 8g
  • Saturated Fat: 6g
  • Carbohydrates: 21g
  • Fiber: 2g
  • Protein: 2g
*Gluten-free flour can easily be substituted for for regular flour, or almond flour. Recipe adapted from the Minimalist Baker

Hi, I'm Jess!

Choosing Chia is a blog all about healthy vegetarian recipes that are easy to follow, taste delicious and focus on wholesome ingredients. I started the blog after a spontaneous trip to India where I studied the practice of yoga and wellness.

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2 Comments

  1. Meg says:

    Made these for a little afternoon baking break and they turned out awesome. They’re rich without being too much, and the texture was nice and soft. I love that they’re gluten-free too. I didn’t even notice a difference.

    Reply
  2. d--h.info says:

    Chewy oat and chocolate chip cookies recipe – All …

    Reply