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.
- 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
- Preheat the oven to 350.
- Mix your ground flax in a bowl with 5 tbsp water. Set Aside for 2 minutes, until it forms a gel.
- 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.
- Mix your applesauce, coconut oil, vanilla, maple syrup, and flax egg together in a bowl until combined.
- In a seperate bowl, mix together your oats, gluten-free flour, xantham gum, cocoa powder, and shredded coconut.
- Pour the liquid mixture into your dry mixture, pouring half the amount at a time, and gently stirring until incorporated.
- Add in your chocolate chips.
- Divide batter evenly amongst 12 muffin tins.
- Top with extra coconut and chocolate chips.
- bake for 20-25 minutes, or until a toothpick comes out dry.
- Let cool and serve!
*Gluten-free flour can easily be substituted for for regular flour, or almond flour.
Recipe adapted from the Minimalist Baker