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These muffins come together quickly and are rich and delectable. I promise you will not miss the oil! I love that they’re delicious enough for a dessert but healthy enough for breakfast.
Double Chocolate Muffins
Servings: 12 muffins
Ingredients
- 1 1/2 cups whole wheat pastry flour
- 1/2 cup almond flour
- 1 cup coconut sugar date sugar or brown sugar if preferred
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cups non-dairy milk
- 1 tbsp apple cider vinegar
- 3/4 cups applesauce
- 1 tsp vanilla
- 2 tbsp ground flaxseed (flax meal) mixed in 5 tbsp water
- 1 cup non-dairy chocolate chips
Instructions
- Preheat oven to 425 F.
- In a small bowl, combine flax and water and allow to sit to thicken.
- In a large mixing bowl, mix together all dry ingredients. Add in wet ingredients and stir. Then, add in flax and water mixture. Last, mix in chocolate chips.
- Spoon into greased or lined muffin tin.
- Bake 5 minutes at 425 then lower temperature to 350 and continue to bake an additional 15 minutes or until toothpick inserted into the middle comes out clean.
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