Ingredients

The following ingredients have 8 Servings
  • 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

Instruction

  • I recommend measuring the ingredients in grams on a kitchen scale.
  • Line a muffin pan with paper liners (or grease the pan) and preheat oven to 360 degrees Fahrenheit (180 degrees Celsius).
  • Add all dry ingredients (except the chocolate chips) to a large mixing bowl and stir with a whisk.
  • Now add the wet ingredients and stir to combine. You can also use a hand mixer.
  • Finally, stir in the vegan chocolate chips.
  • Divide the batter among the wells of the muffin pan. I had enough batter to make 8 muffins.
  • 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).
  • 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.