Vegan Chocolate Muffins

Ingredients

• 1 1/3 cup oat flour (gluten-free if needed (see notes))
• 1/3 to 1/2 cup coconut sugar ((see notes))
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup chocolate chips ((dairy-free) + more for the top)
• 3/4 cup almond milk
• 2/3 cup applesauce (unsweetened (see notes))
• 1/4 cup nut butter ((see notes))
• 1 tbsp apple cider vinegar
• 1 tsp vanilla extract

Instructions

1. 1

   I recommend measuring the ingredients in grams on a kitchen scale.

2. 2

   Line a muffin pan with paper liners (or grease the pan) and preheat oven to 360 degrees Fahrenheit (180 degrees Celsius).

3. 3

   Add all dry ingredients (except the chocolate chips) to a large mixing bowl and stir with a whisk.

4. 4

   Now add the wet ingredients and stir to combine. You can also use a hand mixer.

5. 5

   Finally, stir in the vegan chocolate chips.

6. 6

   Divide the batter among the wells of the muffin pan. I had enough batter to make 8 muffins.

7. 7

   Bake for 24 to 27 minutes or until you spot cracks on top of the muffins. I also recommend making a toothpick test. Insert the toothpick into the center of a muffin. It should come out almost clean (it's ok if the toothpick is crumbly/slightly sticky but it shouldn't come out wet).

8. 8

   Let the muffins cool and enjoy! Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.