Ingredients

The following ingredients have 1 Servings
  • 1 3/4 cup oat flour 195g * see notes
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/3 cup coconut palm sugar or cup-for-cup sugar substitute (see notes)
  • 1/2 cup unsweetened cocoa powder
  • 2 teaspoons ground cinnamon 
  • 1/8 teaspoon ground nutmeg
  • 1 cup almond or coconut milk, at room temperature
  • 1/4 cup maple syrup
  • 1 teaspoon Mexican vanilla or pure vanilla extract
  • 2 ounces (1/4 cup) naturally refined coconut oil, melted
  • 1/2 tablespoon apple cider vinegar or lemon juice
  • 1/2 cup dark chocolate chips
  • dark chocolate shavings and sea salt, to top. Or see notes for optional topping.

Instruction

  • Preheat oven to 350°F. Line or grease a 12-cup muffin pan and set aside.
  • In a large bowl, sift together the dry ingredients: oat flour, cocoa powder, baking soda and salt. Add the sugar and spices and mix to combine. Set aside.
  • In a separate bowl, combine milk, maple syrup and vanilla extract. Stir together, then add to dry ingredients, gently stirring to combine. Add the oil and vinegar and gently mix again. Don’t over mix. Fold in chocolate chips or chopped dark chocolate.
  • Spoon batter into greased or lined muffin tins, about  3/4 full.
  • Transfer pan to preheated oven for 18-20 minutes (rotating halfway), or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Baking times vary depending on your oven, so be sure to check progress around 15 minutes. 
  • Remove pan from oven and let muffins cool in the pan on a cooling rack.
  • Add toppings of choice (see notes)