Chocolate Muffins
These decadent chocolate muffins are light, fluffy, and incredibly moist without any oil. Made with almond and oat flours, they are a delightful vegan and gluten-free treat that will satisfy any chocolate craving.
Instructions
- 1
Preheat oven to 350°F (177°C) and line a 12-cup muffin pan with foil liners.
- 2
In a large bowl, whisk together the superfine blanched almond flour (1.5 cup), superfine oat flour (1 cup), tapioca starch (3 tbsp), aluminum-free baking powder (2 tsp), unsweetened cocoa powder (6 tbsp), and sea salt (0.5 tsp) until no lumps remain.
- 3
Make a well in the center. Add the water (1 cup), pure maple syrup (0.5 cup), and vanilla extract (2.25 tsp). Stir gently, then mix with the dry ingredients until smooth. Stir in the dairy free chocolate chips (0.75 cup). Divide batter evenly among the muffin cups (12 lined), filling almost to the top. Sprinkle additional chocolate chips on top, if desired.
- 4
Bake for minutes (20) to minutes (22), or until tops are slightly cracked and a toothpick comes out with moist crumbs. Cool for minutes (10) in the pan, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature.
Nutrition Facts
Per portion