Vegan Double Chocolate Muffins

• Vegan
• Gluten free

• Produce

  • 1 4 cup + 2 tablespoons raw cacao powder (36 g, raw

• Condiments

  • 1/2 cup Maple syrup, pure

• Baking & Spices

  • 168 g 1 1/2 cups blanched almond flour
  • 120 g 1 cup oat flour
  • 2 tsp Baking powder, aluminum free
  • 3/4 cup Chocolate chips, semi sweet vegan
  • 1/2 tsp Sea salt
  • 3 tbsp Tapioca starch
  • 2 1/4 tsp Vanilla extract

• Liquids

  • 1 cup Water

Found on thevegan8.com

Description

Ingredients

• 1 1/2 cups (168 g) blanched almond flour (see NOTE below)
• 1 cup (120 g) superfine oat flour (use GF if necessary)
• 3 tablespoons tapioca starch (22 g)
• 2 teaspoons aluminum-free baking powder
• 1/4 cup + 2 tablespoons (36 g) unsweetened cocoa powder
• 1/2 teaspoon sea salt
• 1 cup water
• 1/2 cup pure maple syrup (120 mL)
• 2 1/4 teaspoons vanilla extract
• 3/4 cup (180 g) semi-sweet vegan chocolate chips (Plus more for topping. If using the mini chips, use a heaping 1/2 cup instead since there will be more)
• Note: As far as almond flour, its crucial to use blanched almond flour because it is what makes the muffins so moist and light. Since I dont use oil, there is no sub for almond flour. Another flour will not work in its place and keep these moist. I dont recommend Bobs Red Mill blanched almond flour for these. It is never finely ground enough and there is always little bits of almond still left and it doesnt produce as light, fluffy results. I highly recommend King Arthur Flour or Honeyville or if you are in Texas, use the HEB brand, its perfect. Also, Krogers sells Simple Truth brand which is great too.

Directions

• Preheat an oven to 350 degrees and line a 12 cup muffin pan with foil liners. I use stay-brite foil liners by Reynolds. These work the best and do not stick whatsoever. They will stick to paper liners.
• To a large bowl, add the almond flour, oat flour, tapioca starch, baking powder, cocoa powder and salt and whisk very well until there is no lumps remaining.
• Make a well in the center and add the water, syrup and vanilla and stir those gently before mixing in with the rest of the ingredients. Stir for a couple of minutes until its very smooth. Stir in the chocolate chips. Divide the batter into 12 lined muffin cups, they will be filled basically to the top. Using a large ice cream scooper makes it easy and mess-free. Sprinkle more chocolate chips on top, if desired.
• Bake for 20-22 minutes, or until the tops are slightly cracked and a toothpick comes out with a few moist crumbs on it. The toothpick will not come out clean. Since these contain starch, they will still cook a bit after coming out of the oven, so the toothpick should still have some sticky crumbs on it and then they are done. Mine are always perfect at 20 minutes. Let them cool for 10 minutes and then transfer to cool completely on a wire rack. They will fall apart if you try to eat them immediately....although I dont blame you for trying! For parties or presentation, I like to drizzle some melted chocolate on top as well. Store them in an airtight container or plastic wrap at room temperature and they will stay soft and moist.

Nutrition