Double Chocolate Muffins

Fluffy, Chocolatey, Delicious

Double chocolate muffins were a staple food when I was a kid. I realized I didn’t have any recipe for them on my blog and knew I needed to make one. These are made with way healthier ingredients than you would typically find in stores while still being delicious.

The muffins are completely vegan, gluten free, and refined sugar free depending on what chocolate you use. I love warming up my muffins and eating them with vegan whipped cream or ice cream.

Flax eggs: these are a great vegan substitute for eggs. They are made with flaxseed meal and water. You could also use a chia egg or any vegan egg replacement. I obviously haven’t tested this recipe with real eggs; however, it should work.

Almond butter: I prefer almond butter in this recipe; however, any nut or seed butter will work. Be sure it is on the runnier side rather than the chunky side. Ideally, you want the only ingredient to be almonds or whatever nut/seed you’re using.

Sugar: I used coconut sugar to keep the recipe refined sugar free. However, any granulated sugar will work, for example, monk fruit or white sugar.

Nondairy milk: I used unsweetened almond milk. Any nondairy milk will work. If you aren’t vegan traditional milk should also work.

Cacao powder: I like using cacao powder for the extra nutrients. Cocoa powder will also work.

Almond flour: I haven’t tested any other flours in this recipe. I find the almond flour creates a good texture and makes the muffins gluten and grain free.

Chocolate chips: any chocolate chips will work. You can omit if you don’t want to use them.

Ingredients:

• Flax eggs

• Almond butter

• Sugar

• Nondairy milk

• Cacao powder

• Almond flour

• Baking powder

• Chocolate chips

Recipe:

• 2 flax eggs

• 1/3 cup almond butter

• 1/3 cup sugar

• 1/3 cup + 2 tablespoons nondairy milk

• 1/3 cup cacao powder

• ½ cup almond flour

• 2 teaspoons baking powder

• 1 cup chocolate chips

Directions:

1.    Preheat the oven to 350 degrees Fahrenheit. Line a cupcake pan with cupcake liners or spray with cooking spray.

2.    In a bowl create the flax eggs. The ratio for 1 flax egg is 1 tablespoon flaxseed meal to 3 tablespoons water. For this recipe we are using two, so double this. Stir to mix and set aside.

3.    In a separate bowl add the almond butter, sugar, and nondairy milk. Stir to combine. You will know the flax eggs are done once they have a gelatinized texture. If this is the case, add them to this mixture and combine. If not, wait another 3-5 minutes.

4.    Add in the cacao powder, almond flour, and baking powder. Stir until a batter is formed. Fold in the chocolate chips.

5.    Transfer to the cupcake liners and bake for 20-25 minutes or until a toothpick comes out clean.

Allow the muffins to completely cool before eating. Store the muffins in an airtight container in the refrigerator. They should last up to one week. They can be stored in the freezer to last longer. Feel free to reach out with any questions!

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