Decadent double chocolate muffins! Gluten free, vegan, nut free and sugar free friendly! Calling all chocolate lovers, these muffins are for you! See recipe notes below the recipe for sugar free substitutes, as well as the instructions for using eggs instead of ground flaxseed (if that’s what you prefer!).
2 cups oat flour (I used homemade, see notes)
1/4 cup cocoa powder
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 TBS ground flaxseed
1/2 cup mini chocolate chips
1/3 cup unsweetened yogurt (I used coconut)
1/2 cup unsweetened applesauce
1 cup unsweetened milk of choice (I used almond)
1 tsp pure vanilla extract
1/2 cup honey or maple syrup
1/4 cup olive or coconut oil or grass-fed/vegan butter, melted
Preheat the oven to 350° and line 12 muffin tins with cupcake liners. Gently spray the cupcake wrappers with cooking spray. The cupcake wrappers are optional — if you do not use them, make sure you spray the muffin tins well with cooking spray!
While the oven is preheating, whisk together your wet ingredients in a large bowl.
In a medium sized bowl, combine your dry ingredients and stir until fully combined.
Slowly add your dry ingredients to your wet ingredients, whisking well until smooth and there are no chunks.
Divide your batter evenly between the 12 muffin tins.
Bake muffins at 350 for 25 minutes, or until a toothpick inserted in the center comes out clean.
Let muffins cool slightly before enjoying!
To keep the recipe sugar-free, simply use sugar free maple syrup and sugar free chocolate chips like Lily’s.
If you want to omit the flaxseed in this recipe, simply add two regular eggs to the recipe and decrease the milk to 2/3 cup.
To make the muffins mini, simply divide the batter between your mini muffin tins and bake the muffins for 15-20 minutes!
I used homemade oat flour for this recipe. Simply blend oats in the blender until smooth and then measure out the correct amount!
Did you make this recipe? If so, I would love to hear your thoughts in the comments below!