Skinny Double Chocolate Muffins are as fudgy as brownies and as moist as chocolate cake, but they are made with healthier ingredients. These chocolate chip muffins are vegan, gluten-free, egg-free and dairy-free. Healthy muffins are a great make-ahead breakfast to grab on the go, or they can be an after school snack!
- 2 cups gluten-free oat flour (I used homemade oat flour made from GF oat very finely ground and sifted)
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 ¼ cup soymilk-lukewarm (you can substitute others non-diary milk)
- ¼ cup melted coconut oil
- 1/3 cup coconut sugar
- ¼ cup maple syrup
- 2 teaspoons vanilla extract
- 1 cup vegan chocolate chips (plus more for topping if desired)
- Preheat the oven to 350°F and line a 12-cup cupcake pan with cupcake liners, then set aside.
- In a large bowl whisk together dry ingredients: (oat flour, cocoa powder, baking soda and salt).
- In another bowl combine lukewarm milk, melted coconut oil, maple syrup, coconut sugar and vanilla, and whisk well to combine.
- Add wet ingredients mix into dry and whisk until incorporated evenly.
- Finally, fold in chocolate chips.
- Divide batter evenly into prepared pan (fill each cup almost to the top). Add a few chocolate chips on top of each muffin. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean with a few crumbs attached.
- Cool for 30 minutes in the pan then transfer on a rack to cool completely
These muffins have very pronounced dark chocolate flavor and ain’t too sweet.