You might remember the Vegan Banana Nut Muffins that I made a few weeks ago. You should try them if you haven’t already. Like, STAT.

As I was writing this post, I realized that I hadn’t yet made my second favorite flavor of muffin gluten-free. It was obvious that this had to be changed.

Spoiler alert! It worked perfectly, and they are delicious.

Here is yet another recipe that uses a 1-bowl. This recipe also uses simple ingredients that you probably already have in your pantry.

The base of the batter: flax egg, applesauce, coconut oil, and almond milk. It’s good news! The muffins are naturally sugared using maple syrup and coconut.

To keep the cookies gluten-free, I used my DIY gluten-free flour blend and a combination of gluten-free almond flour. This is the blend I use in all my baked goods to keep them light, tender, and airy.

The chocolate flavor is derived from vegan dark chocolate chips and cocoa powder (my favorite brands are Enjoy Life and Trader Joe’s). The recipe calls for a small amount of dark chocolate chips, but I added another large handful to the top before baking. Chocolate is the life.

These muffins are beautiful and rise beautifully. They then drop a little when they cool. Not to worry, though! But don’t worry!

The top is a little crusty, but the chocolatey inside is still super moist. This is a total swoon. You’ll want to eat three of these right away with a glass of almond milk. You can trust me.

Ingredients

• 2 Tbsp flaxseed meal (to make flax eggs)
• Use 5 Tbsp of water to make flax egg
• 3/4 cup applesauce
• 1/4 cup maple syrup
• 1/3 cup coconut sugar
• 1 1/2 tsp baking soda
• 1 tsp of baking powder
• 1/4 teaspoon sea salt
• Coconut oil (or another neutral oil), 1/4 cup
• 14 cups unsweetened Almond Milk
• Half a cup of unsweetened cocoa Powder
• 3/4 cup gluten-free flour blend
• 14 cups gluten-free oat flour (finely ground rolled Oats)
• Almond meal or flour can be substituted for the 1/3 cup.
• Add more chocolate chips for topping if you like.

Instructions

• Preheat oven to 375°F (190 C). Line 9-10 muffins with paper liners. (I prefer them as they do not stick to muffins.
• Mix flaxseed and water in a large bowl. Let it rest for five minutes.
• Add baking soda, baking powder, and salt, along with the applesauce and maple syrup. Continue whisking. Stir in the almond milk, melted coconut oil, and baking soda.
• Add cocoa powder and gluten-free flour. Whisk until combined. Add a little more almond milk if the batter seems too thick. It should be thick but not pourable. Instead, it should be scoopable.
• Stir in the chocolate chips. Divide batter evenly into muffin tins and fill to the top (should be enough to make 9-10 // as written in the original recipe // adjust the batch size if you want more or less). Top with chocolate chips (optional).
• Bake for 22-28 minutes or until the toothpick inserted in the middle comes out clean. The edges should also appear dry. Allow to cool in the pan for 5 minutes. Remove from tins, and cool on a cooling rack. The texture is best after the product has cooled down completely.
• Keep covered at room temperature for 3-4 days or in the refrigerator for up to a month.