Fudgy Chocolate Muffins
These healthy chocolate muffins are incredibly moist and fluffy, tasting like an indulgent brownie while using wholesome ingredients. Made in a blender without any flour, butter, or oil, they are loaded with chocolate flavor and fiber from oats and flax seeds, making them the perfect gluten-free and refined sugar-free treat for breakfast or a snack.
Instructions
- 1
Preheat your oven to 350°F (180°C). In a small bowl, whisk together ground flaxseed (1 tbsp) and water (3 tbsp). Set aside for 10 minutes to thicken into a gel.
- 2
Place the prepared flax gel into a high-speed blender or food processor with rolled oats (2.25 cup), cocoa powder (0.5 cup), salt (0.5 tsp), baking soda (1 tsp), vanilla extract (1 tsp), maple syrup (1 cup), and almond milk (1.5 cup). Blend until perfectly smooth.
- 3
Use a spatula to fold chocolate chips (0.5 cup) into the batter.
- 4
Divide the batter into a lined 12-count muffin tin. Bake for 18 to 22 minutes until a toothpick comes out clean.
- 5
Cool in the pan for 5 minutes, then move to a wire rack to finish cooling.
Nutrition Facts
Per portion