So by now, I'm sure you all have figured out that I am obsessed with chocolate. I really do try to make a variety of desserts but somehow, someway, I always end up involving chocolate. I've recently been loving chocolate a lot because I'm on this healthy baking spree, and chocolate has a way of masking the taste of any healthy ingredients I'm using. It did it in these brownies, it did it in these blondies, and now it's doing it in these muffins.
These muffins use 3 whole bananas and I couldn't taste a single one of them. I couldn't even taste the coconut oil and that stuff is strong! The only thing I could taste was a rich, delicious, fudgy, chocolatey muffin. How bout them apples?
You only need one bowl for these and you don't even need to bring out the electric mixer. A simple whisk will do and they're ready in less than 30 minutes. Easy, breezy, beautiful...vegan muffins.
Vegan Double Chocolate Chip MuffinsYield: 12 muffins
Ingredients:2 tablespoons flaxseed meal + 5 tablespoons water
1/4 cup maple syrup
1/4 cup coconut sugar
1/4 cup coconut oil, melted
1 cup mashed ripe bananas
1/4 teaspoon sea salt
1 and 1/2 teaspoons baking soda
1/4 cup unsweetened vanilla almond milk
1/2 cup cocoa powder
1 and 1/3 cups whole wheat flour
1/2 cup dairy-free semisweet chocolate chips
Directions:Preheat oven to 375 degrees F. Line a 12-cup muffin tin with paper liners. Set aside.
In a large mixing bowl, add flaxseed and water. Stir together and set aside for 5 minutes.
Next, add maple syrup, coconut sugar, coconut oil, mashed bananas, salt, and baking soda, and whisk until well-combined.
Add almond milk and whisk until incorporated. Add cocoa powder and whole wheat flour, and gently fold in with a spatula just until combind. Batter will be quite thick.
Fold in chocolate chips.
Distribute batter between prepared paper liners, filling each liner about 3/4 full. Bake for 15 minutes or until toothpick comes out with a few moist crumbs. You'll want to err on the side of underbaking these.
Slightly adapted from Minimalist Baker