1-Bowl Chocolate Chocolate Chip Muffins (GF)
Tender, fluffy, vegan and gluten-free chocolate chocolate chip muffins made in 1 bowl! SO delicious, wholesome, and easy to make.
Servings 10 (muffins)
Ingredients
- 2 Tbsp flaxseed meal (to make flax eggs)
- 5 Tbsp water (to make flax eggs)
- 3/4 cup applesauce
- 1/4 cup maple syrup
- 1/3 cup coconut sugar
- 1 ½ tsp baking soda
- 1 tsp baking powder
- 1/4 tsp sea salt
- 1/4 cup melted coconut oil (or sub another neutral oil)
- 1/4 cup unsweetened almond milk
- 1/2 cup unsweetened cocoa powder
- 3/4 cup gluten-free flour blend
- 1/4 cup gluten-free oat flour (finely ground rolled oats)
- 1/3 cup almond flour (or almond meal, though I haven't tested it this way)
- 1/3 cup dairy-free semisweet chocolate chips (plus more for topping)
Instructions
- Preheat oven to 375 degrees F (190 C) and line 9-10 muffins (amount as original recipe is written // adjust if altering batch size) with paper liners (I prefer these, as they don’t stick to the muffins).
- Prepare flax eggs by mixing flaxseed meal and water in a large mixing bowl and let rest for 5 minutes.
- Add applesauce, maple syrup, coconut sugar, baking soda, baking powder, and sea salt and whisk again. Then stir in the melted coconut oil and almond milk and whisk to combine.
- Add cocoa powder, gluten-free flour, oat flour, and almond flour and whisk until just combined. If the batter appears too thick, add a touch more almond milk. But it should be quite thick and NOT pourable – rather scoopable.
- Lastly, stir in chocolate chips. Then divide batter evenly between muffin tins, filling all the way full (should be enough for 9-10 // amount as original recipe is written // adjust if altering batch size), and top with a few more chocolate chips (optional).
- Bake for 22-28 minutes or until a toothpick inserted into the center comes out clean and the edges appear dry. Let cool for 5 minutes in the pan. Then remove from tins and let cool on a cooling rack. Texture is best when cooled completely.
- Will keep covered at room temperature for 3-4 days or in the freezer for up to 1 month.
Video
Notes
*Nutrition information is a rough estimate calculated without additional chocolate chips (on top).
*Recipe adapted from my Fudgy Vegan Double Chocolate Beet Muffins.
*Recipe adapted from my Fudgy Vegan Double Chocolate Beet Muffins.
Nutrition (1 of 10 servings)
Serving: 1 muffin Calories: 232 Carbohydrates: 31.4 g Protein: 3.7 g Fat: 11.7 g Saturated Fat: 7.4 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 249 mg Fiber: 3.5 g Sugar: 16 g