Vegan Double Chocolate Chip Muffins [Gluten-Free, Refined Sugar-Free, Nut-Free]
These Vegan Double Chocolate Chip Muffins are sure to satisfy your chocolate cravings...whether at the breakfast table or for dessert.
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 12 muffins
Whisk together ground flaxseed and water in a small bowl, cover and set aside for 10-15 minutes.
Preheat oven to 350° F.
Line a muffin tin with 12 baking cups.
Whisk together flax eggs, vegan butter, plant-based milk, coconut sugar, maple syrup and vanilla in a large bowl.
In a separate bowl, mix gluten-free oat flour, salt and baking soda.
Stir dry ingredients into wet ingredients using a spoon to combine.
Stir in cocoa powder.
Fold in 1 cup of chocolate chips.
Fill baking cups with batter until used up (approximately 3/4 full per cup).
Use the additional 2 tbsp. chocolate chips to top each muffin.
Bake for 18-22 minutes until toothpick comes out clean.
Muffins can be stored in an airtight container at room temperature for up to 3 days or in an airtight container in the refrigerator for up to 5 days.
The muffins are nut-free using a plant-based milk that is not derived from nuts as well as a vegan butter that is not derived from nuts.
The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.
Calories: 279kcal | Carbohydrates: 32g | Protein: 5g | Fat: 18g | Saturated Fat: 7g | Sodium: 226mg | Potassium: 151mg | Fiber: 5g | Sugar: 13g | Vitamin A: 20IU | Calcium: 37mg | Iron: 5.3mg