Double Chocolate Muffins

Gabrielle Lazaric
by Gabrielle Lazaric
12 Servings
35 min

These gooey double chocolate muffins are exactly what everyone needs right now!! Not only are these muffins super tasty... but they're also vegan, gluten-free & refined sugar free!! They are great for anyone with dietary restrictions, or allergies. These muffins pair well with a simple glass of milk, bowl of ice cream, or on their own. They are super simple to make with only 10 ingredients, and will only take 10-minutes to prep. These muffins can last up to one week - but trust me they’ll be long gone by then! This recipe is always a hit at picnics and get togethers. Enjoy!!

Double Chocolate Muffins
Recipe details
  • 12  Servings
  • Prep time: 10 Minutes Cook time: 25 Minutes Total time: 35 min
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Ingredients
WET INGREDIENTS
  • 1 mashed banana
  • 3/4 cup of non-dairy milk
  • 1/4 cup of maple syrup
  • 1 tsp of vanilla
DRY INGREDIENTS
  • 1 1/3 cup of oat flour
  • 1/3 cup of coconut sugar
  • 1/2 cup of cocoa powder
  • 1 tsp of baking powder
  • 1/2 tsp of baking soda
  • 1/2 cup of chocolate chips
Instructions
Preheat the oven to 350 degrees.
Slowly add the dry mixture to the wet mixture.
In two separate bowls combine all of the wet ingredients, and all of the dry ingredients.
Mix until fully combined.
Spray or line a muffin tin & equally divide the mixture.
Play in the oven and cook for 22-25 minutes, or until a toothpick comes out clean.
Enjoy!
Tips
  • Store in a cool dry place, for up to 1-week.
Gabrielle Lazaric
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