Ingredients

The following ingredients have 10 Servings
  • 2 cups gluten free oat flour – if using homemade, make sure it’s very finely ground—not coarse
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup + 2 tablespoons water
  • ½ cup + 2 tablespoons non-dairy milk
  • 3 tablespoons melted coconut oil
  • ¼ cup coconut sugar
  • ¼ cup pure maple syrup
  • 1 ½ teaspoons pure vanilla extract
  • 1 cup vegan chocolate chips
  • 2 tablespoons vegan chocolate chips

Instruction

  • Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners. Set aside.
  • In a large bowl, sift together the dry ingredients: oat flour, cocoa powder, baking soda and salt.
  • Add water and milk to a microwave-safe bowl. Heat in 10-second increments until just warm. This will prevent the melted coconut oil from solidifying once mixed with these liquids.
  • In a medium bowl, whisk together all wet ingredients: water, milk, coconut oil, sugar, maple syrup and vanilla. Whisk until well incorporated.
  • Add wet ingredients to dry ingredients. Whisk until just incorporated, making sure no flour patches remain. Fold in chocolate chips.
  • Pour batter evenly into prepared muffin pan—filling each cup about 3/4 of the way for a greater quantity of smaller muffins, or all the way to the top for a smaller quantity of big, domed-top muffins. Bake for 16-24 minutes (on the higher end for larger muffins). Mine took 24 minutes for larger muffins. Insert a toothpick to test for doneness—it should come out mostly dry, with a few muffin bits on it.
  • Place muffin pan on a cooling rack to cool for 30 minutes. Remove muffins from muffin pan and continue cooling on rack until completely cool, 1-3 hours. Enjoy! Storing instructions below. Adapted from my Dark Chocolate Muffins. You’ll love my Vegan Gluten Free Chocolate Cupcakes, my ah-mazing Vegan Chocolate Chip Cookies and my reader-fave Vegan Chocolate Cake!