That just sounds decadent, doesn’t it? Like it’s not suppose to be any sort of healthy. Well, your wrong! Not only are these little nuggets of muffins vegan and gluten free, they are packed full of great stuff. I’ve found they make a great breakfast treat or after dinner snack! Plus, they are super easy to make. So, hop on it and get baking!
Double Chocolate Muffins (Gluten Free/Vegan/Soy Free/Nut Free)
2 Flax Eggs
1/2 c. Mashed Avocado
1 c. Unsweetened Applesauce
1/2 c. Maple Syrup (or other liquid sweetener, i.e. Date Syrup)
1 3/4 c. Gluten Free Flour Blend (like Bob’s Red Mill)*
1/3 c. Cocoa Powder
2 t. Baking Soda
1 t. Baking Powder
1/2 t. Salt
1/2 c. Vegan Chocolate Chips (Enjoy Life Mini Chips work great here!)
Preheat oven to 350 degrees. In a large bowl combine add 2 T. ground flax plus 6 T. water and mix. Set this aside for a few minutes to gel into your flax eggs. Meanwhile, in a separate large bowl combine the GF flour, cocoa powder, baking soda, baking powder, and salt. Now, go back to the wet bowl and add in applesauce, mashed avocado, and maple syrup. Mix wet together. In the dry bowl, make a well and pour in the wet mixture. Mix with a wooden spoon just until combined (try not to over mix). Fold in the chocolate chips. Put into 24 mini muffins, or 12 regular sized muffin tins. Bake for 20 min or so for minis, and 30 min or so for regular sized. Start checking about 5 min before the end time to make sure you don’t over bake – a toothpick should come out clean when ready. Let cool for 10 min and enjoy! Keeps for a few days in an airtight container, or you can freeze for a couple of months.
*If your GF flour blend doesn’t contain xantham gum, add in a teaspoon of this, or a teaspoon or two of psyllium husk powder.