Healthy Vegan Chocolate Breakfast Muffins (GF!)

Ingredients

• 2 flax eggs (6 tablespoons warm water + 2 tablespoons ground flaxseed)
• 1 cup mashed banana (about 3 super ripe bananas)
• 1/2 cup non-dairy milk
• 1/4 cup maple syrup
• 1/4 cup coconut oil
• 1 teaspoon vanilla
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup cocoa powder
• 1 3/4 cup oat flour
• 1/2 cup almond flour
• Optional: 1-2 handfuls dairy free chocolate chips

Instructions

1. 1

   Preheat your oven to 350 °F and grease 6 jumbo muffin cups or ramekins* with oil or cooking spray.

2. 2

   Prepare your flax eggs by whisking together 2 tablespoons of ground flaxseed with 6 tablespoons of warm water. Set the mixture aside to thicken.

3. 3

   I usually just make this recipe using one bowl. So in a large mixing bowl, stir together all of the wet ingredients, from the mashed banana to the vanilla. Add in the thickened flax egg and combine.

4. 4

   Add the remaining dry ingredients into the wet ingredients and stir until just combined.

5. 5

   Divide the batter evenly among your 6 prepared muffin cups.

6. 6

   Bake the muffins for about 30 minutes or until set and a knife inserted into the center comes out clean.*

7. 7

   Allow the muffins to cool for awhile in the pan before removing and allowing them to cool the rest of the way on a wire rack.

8. 8

   Store in an airtight container in the fridge for up to 3 days.

9. 9

   When ready to eat, reheat a muffin and pair it with your favorite nut butter, fruit, etc.