Triple Chocolate Muffins

These muffins are a delicious chocolate bomb that are dairy free, gluten free, and egg free. They have a cakey consistency that we love! These muffins have been tested in a variety of ways, with my best recommendation for ingredients below. You might be able to make substitutions for traditional flour and eggs, but know that they were never tested in that way. I made them free of dairy, gluten, and eggs so that many of my friends and clients could enjoy them!

A few quick notes on the recipe… you can make your own oat flour for a great lower cost alternative. I made it myself everytime I tested this recipe. Here is a great link for how to make oat flour! I also included espresso powder in this recipe. This helps to enhance the chocolate flavor, providing a rich result. They do not end up tasting like coffee.

Makes about 9 Muffins

Prep Time: 30 minutes

Total Cook Time: 20 minutes

Ingredients:

For the Muffins

• Dry ingredients

  • 2 tsp baking powder

  • 1/2 tsp salt

  • 1/2 c coconut sugar

  • 1/4 c cocoa powder (make sure it is dairy free)

  • 1 c oat flour, gluten free

  • 1/2 c almond flour

  • 1/2 c tapioca flour

  • 1 tsp instant espresso powder

• Wet ingredients

  • 2 Tbsp maple syrup

  • 1/4 c dark chocolate almond milk (I used Silk)

  • 1 tsp vanilla extract

  • 2 flax eggs (2 Tbsp flax meal mixed with 6 Tbsp room temperature water. Let this sit for 10 minutes to thicken.)

  • 1/2 c + 1 Tbsp avocado oil

For the Toppings

• dairy free chocolate chips

• flaky sea salt

Equipment used:

• mixing bowls

• high speed blender to make oat flour

• sifter

• whisk

• measuring spoons

• measuring cups

• muffin tin

• paper muffin liners

• oven

Instructions:

1. Preheat the oven to 350*F

2. In a small mixing bowl, mix flax eggs by combining flax meal and room temperature water. Set aside for 10 minutes to thicken.

3. Place all dry ingredients in a large mixing bowl, and stir with a whisk.

4. In a separate large mixing bowl, add all wet ingredients, including the thickened flax eggs. Stir with a whisk.

5. Pour dry ingredients into the mixing bowl with the wet ingredients and stir gently until combined. Fold in 1/2 c chocolate chips, trying not to overmix the batter. Line muffins pan with liners, and evenly distribute batter so that each liner is about 3/4 full. Top with additional chocolate chips.

6. Bake for 20-25 minutes until a toothpick can be inserted and will come out clean. It is okay for melted chocolate to come out on the toothpick, just make sure that the crumb is set and that there isn’t too much moisture. As they come out of the oven, top with a sprinkle of flaky salt. Allow the muffins to cool completely before getting them out of the muffins tins, helping the muffins to set. Enjoy!

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