Name: Double Chocolate Muffins
Prep time: 12 min
Cook time: 30 min
Total time: 43 min
Yield: 10 servings
Ingredients: 2 tbsp flaxseed meal ((to make flax eggs)); 5 tbsp water ((to make flax eggs)); 0.75 cup applesauce; 0.25 cup maple syrup; 0.25 cup coconut oil ((or sub another neutral oil)); 0.25 cup unsweetened almond milk; 0.33 cup coconut sugar; 1.5 tsp baking soda; 1 tsp baking powder; 0.25 tsp sea salt; 0.5 cup unsweetened cocoa powder; 0.75 cup gluten-free flour blend; 0.25 cup gluten-free oat flour ((finely ground rolled oats)); 0.33 cup almond flour; 0.33 cup dairy-free semisweet chocolate chips ((plus more for topping))

Instructions

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1

Preheat oven to 375°F (190°C) and line 9-10 muffin tins with paper liners.
2

Prepare flaxseed meal (2 tbsp) and water (5 tbsp) in a large bowl. Let rest for minutes (5).
3

Add applesauce (0.75 cup), maple syrup (0.25 cup), coconut sugar (0.33 cup), baking soda (1.5 tsp), baking powder (1 tsp), and sea salt (0.25 tsp) to the bowl and whisk. Stir in melted coconut oil (0.25 cup) and unsweetened almond milk (0.25 cup) and whisk to combine.
4

Add unsweetened cocoa powder (0.5 cup), gluten free flour (0.75 cup), gluten free oat flour (0.25 cup), and almond flour (0.33 cup) and whisk until just combined. The batter should be quite thick and not pourable – rather scoopable.
5

Lastly, stir in dairy-free semisweet chocolate chips (0.33 cup). Divide batter evenly between muffin tins, filling all the way full (should be enough for 9-10 muffins), and top with a few more chocolate chips (optional).
6

Bake for [22-28 minutes] or until a toothpick inserted into the center comes out clean and the edges appear dry. Let cool for minutes (5) in the pan. Then remove from tins and let cool completely on a cooling rack. Texture is best when cooled completely.
7

The muffins will keep covered at room temperature for 3-4 days or in the freezer for up to month (1).