Double Chocolate Muffins
- Mar 30, 2020
Rich and decadent chocolate muffins made gluten and dairy free!
- 2 eggs, room temp
- 1/2 cup coconut sugar
- 1/3 cup coconut oil, melted
- 1/2 cup unsweetened applesauce
- 1/3 cup oat milk, or other plant milk
- 2 tsp vanilla extract
- 3/4 cup gluten free all purpose baking flour
- 1/2 cup almond flour
- 1/4 cup tapioca flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp sea salt
- 2 Lily's Dark Chocolate Bars, chopped
Preheat the oven to 350F and prepare a muffin tin with liners and then set it aside.
Place the eggs, coconut sugar, applesauce, almond milk, and vanilla into a mixing bowl and beat using a whisk until smooth. Add in the remaining dry ingredients (except the chopped chocolate) and stir until no dry spots remain and batter forms.
Fold in the chopped chocolate pieces and use a cookie scooper or ice cream scooper to fill the liners about 3/4 of the way. Bake the muffins for 18-20 minutes.
Let cool before serving. Store the muffins in an airtight container for up to 3 days.
Recipe from peanutbutterpluschocolate.