Gluten Free Chocolate Muffins
Serving Size: 12 muffins
DESCRIPTION
These gluten-free chocolate muffins are great for a wholesome breakfast, afternoon snack or healthy dessert. They are 100% vegan, packed with fiber and healthy fats. With a tender, moist crumb and bursts of chocolate chips in every bite, they perfectly blend health with indulgence. Serve them fresh out of the oven with a side of hot coffee or tea.
INGREDIENTS
Dry Ingredients
- 2 ½ cups rolled oats
- 2 teaspoon baking powder
- 2 tablespoon cocoa powder
Wet Ingredients
- 1 ¼ cup oat milk lukewarm
- 6 tablespoon maple syrup
- 3 tablespoon coconut oil melted
- 1 teaspoon vanilla extract
Other
- 2 tablespoon flaxseed (milled) ground
- ¼ cup hot water
- ¼ cup vegan chocolate chips mini
- 1 tbsp apple cider vinegar
METHOD
- Preheat oven to 350℉.
- To make the flax eggs - Combine warm water and flax seed ground in a medium size mixing bowl. Set aside for 15 minutes till it forms an egg-like consistency.Note: To warm up your water - Just microwave it for 30 seconds.
- Then add all the wet ingredients to the flax egg (melted coconut oil, oat milk, maple syrup, vanilla extract). Mix all together till well combined. Note: To warm up your milk - Microwave it for 1 minute in then give it a quick stir.
- Add rolled oats to a personal blender and blend till you have fine powdery flour. It measures to a little over 2 cups of oat flour after blending.Note: You can skip this step by using straight up oat flour.
- Combine all the dry ingredients (oat flour, baking powder, cocoa powder) in a separate mixing bowl.
- Slowly add the dry ingredients to the wet ingredients and mix well till it is all combined and comes together as a batter.
- Fold in the chocolate chips. Then roughly mix in the apple cider vinegar.
- Use a silicon muffin mold and evenly fill each muffin mold with the mixture. Bake for 30 minutes.Note: If not using a silicon muffin mold, then make sure to fill the tins with muffin/cupcake liners.
- Remove the muffins from the oven and let them sit in the mold for 15 minutes. Allow them to cool off before removing them from the tins.
NOTES
- Wait on the flax egg: Ensure your flax egg has the right gel-like consistency. This is achieved by letting it sit for the full 10-15 minutes.
- Check your batter: Your batter should be thick but pourable. Use the photos in this post as a guide.
- Use quality chocolate: Opt for high-quality vegan chocolate chips for the richest flavor.
- Don’t overmix: Gently fold the ingredients to keep the muffins light and airy. Overmixing will result in dense muffins.
- Let them cool: Let your gluten-free chocolate muffins cool before digging in. This will prevent the muffins from falling apart.
NUTRITION
Calories: 1888kcal | Carbohydrates: 283g | Protein: 37g | Fat: 76g | Saturated Fat: 47g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Sodium: 1037mg | Potassium: 1320mg | Fiber: 31g | Sugar: 96g | Calcium: 800mg | Iron: 16mg
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