If there’s anything I love, its muffins. There is definitely not a shortage of muffin recipes here on Nutritional Foodie. Bran muffins, cranberry orange bran muffins, lemon poppyseed zucchini muffins and chia cherry muffins. I told you, I just love them!
But there was one missing. CHOCOLATE! My dear friend chocolate. This needed to change immediately so I got to work… & created the most chocolatey + decadent + moist + perfectly sweet chocolate muffins.
All my muffin recipes have two things in common (besides being vegan), they’re naturally sweetened & super easy to make. This is accomplished by using coconut sugar, coconut oil & maple syrup. Oh, & unsweetened cocoa + vegan chocolate chips. Pure heaven!
These vegan double chocolate muffins are also amazing since they require just 1- bowl to make. Because there is more to life than doing a sink full of dishes am I right?
1 cup whole wheat flour (can sub ap flour)
1 cup almond flour
½ cup unsweetened cocoa
⅓ cup coconut sugar
2 Tbsp ground flax
1½ tsp baking powder
1 tsp baking soda
½ tsp sea salt
½ cup unsweetened almond milk
½ cup unsweetened apple sauce
¼ cup maple syrup
¼ cup melted coconut oil
⅓ cup vegan chocolate chips
Preheat oven to 375 degrees. Line a muffin pan with 9 liners.
In a large bowl add flours, cocoa, coconut sugar, ground flax, baking powder & soda and sea salt. Whisk to combine.
Next add almond milk, apple sauce, maple syrup and coconut oil. Mix until just combined (careful not to over mix!). Fold in chocolate chips.