These gluten free and vegan double chocolate chip muffins fulfill my chocolate needs while using simple ingredients and much less sugar than traditional muffins. They are also easy to prep and a perfect high fiber breakfast option to make in advance for the week.
- 1 tbsp ground flax seed
- 2 tbsp water
- 3 ripe bananas
- 1/3 cup natural nut butter (I used peanut butter)
- 1/3 cup maple syrup
- 1/3 cup unsweetened almond milk
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tbsp apple cider vinegar
- 2 cups rolled oats
- 2/3 cup dark cocoa powder
- 1/2 cup chocolate chips
- Preheat oven to 350F.
- In a mixing bowl add flaxseed and water. Stir to combine and allow to rest for 3 minutes while you make oat flour.
- Add oats to a blender and blend on high until oats turn into a flour then set aside.
- Add bananas to flax mixture and mash until smooth using a fork or whisk.
- Whisk in baking soda, baking powder, almond milk, maple syrup, nut butter, and salt.
- Once combined, add apple cider vinegar and whisk to combine. You should see mixture lighten a little in color and fluff up.
- Add flour and cocoa powder and gently mix together to form a thick batter.
- Fold in chocolate chips and then evenly distribute batter into a muffin tin. Should be enough batter to make 12 muffins.
- Place muffins in the oven and bake for 20 minutes.
- Remove from oven and allow to completely cool before removing from the muffin tin then enjoy!
- I have not tested this recipe out with other flours or substitutions. Please let me know if you do and whether you have success with it. I cannot guarantee you will get the same results if you change the amounts or ingredients.
- This can be made into a banana bread by cooking in a loaf pan. Set oven to 350F and bake for 45-50 minutes.
Keywords: almond milk, bananas, chocolate, chocolate chips, cocoa powder, flax seed, maple syrup, muffins, oats, peanut butter