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Vegan Chocolate Muffins

🇺🇸 United States

Servings: 8 Prep: 10 minutes Cook: 25 minutes Total: 35 minutes

Ingredients

  • 1 1/3 cups oat flour
  • 1/3 to 1/2 cup coconut sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup dairy-free chocolate chips, plus more for topping
  • 3/4 cup almond milk
  • 2/3 cup unsweetened applesauce
  • 1/4 cup nut butter
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla extract

Steps

  1. Preheat oven to 360°F (180°C) and line a muffin pan with paper liners or grease it.
  2. In a large bowl, whisk together all dry ingredients except the chocolate chips.
  3. Add the wet ingredients and stir until combined, using a hand mixer if desired.
  4. Fold in the chocolate chips.
  5. Divide the batter evenly among the muffin pan wells (makes about 8 muffins).
  6. Bake for 24 to 27 minutes, until cracks form on top and a toothpick inserted in the center comes out mostly clean.
  7. Let muffins cool before serving.

Notes

Store leftovers in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months.

Source: elavegan.com