Gluten free plump soft tender chocolate muffins. Laced with chocolate chips, I love how these get a little bit gooey and even more delicious when given a little heat. They are pretty darn awesome just as they are, but who doesn’t love a warm chocolate muffin with a scoop of there favourite ice cream. That cold and hot combo is what good desserts are all about.
I do love these just as they are, even a day later when the flavours seem to settle and intensify that teeny bit more, served with a mug of my favourite coffee…basically any rich roast coffee once I have my much loved Oatly Barista milk at hand!
Muffins over all just wouldn’t be my thing. I make a few exceptions… chocolate or peanut butter based, or chocolate chip laced! Otherwise I prefer carrot cake in cake or loaf form, the same can be said for coffee cake, all the icing is a necessity and banana “bread” is just more ideal when you have a slice to toast the spread generously with your favourite nut butter. I say favourite nut butter, clearly I mean your favourite peanut butter, even if it’s not technically a nut.
These muffins won me over. Super simple to make, I went a little OTT on the baking powder and attempted to make these with a thicker Greek style yogurt the first time around which just didn’t yield quite as a delicious end result. They also rose unevenly which is just a random gripe I have when it comes to baking, especially when I have every intention of taking some snaps!
I made use of my favourite Nush foods vanilla cashew yogurt and my new favourite chocolate snack discovery, I Love Snacks 70% dark chocolate chips!
Vegan Chocolate MuffinsPrint Recipe
- 100g oat flour, gluten free if necessary
- 100g ground almonds/almond flour
- 25g cocoa powder
- 1 tsp baking powder
- 1 tbsp milled chia seed mixed with 4 tbsp water
- 90g maple syrup
- 125g Nushfoods Cashew milk yogurt or thin non dairy milk of choice
- 100ml oat milk
- 1 tsp vanilla extract
- 60g dark chocolate chips
Preheat oven to 180C (350F).
Mix together oat flour through to baking powder in a large bowl.
Allow chia seed and water to sit for 3 minutes to turn eggy in consistency.
Whisk together maple syrup through to vanilla extract.
Add chia egg to wet ingredients.
Add wet ingredients to dry ingredients. Whisk to combine.
Fold through majority of chocolate chips reserving a pinch full for on top of each muffin.
Divide between 6 muffin liners in a muffin tray.
Sprinkle over remaining chocolate chips.
Bake for 20 minutes. Allow to cool for 5 minutes in the tray and then transfer to a wire rack to cool fully.
Store in a seal tight container in the fridge for up to four days or freeze for up to one month.