1-Bowl Chocolate Chocolate Chip Muffins (GF)
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 10
- 1 tsp baking powder
- 1/4 tsp sea salt
- 1 1/2 tsp baking soda
- 1/4 cup (60 ml) maple syrup
- 2 flax eggs (2 tbsp (14 g) flaxseed meal + 5 tbsp (7
- 1/2 cup (48 g) unsweetened cocoa powder
- 1/4 cup (60 ml) melted coconut oil (or sub another neutral
- 1/4 cup (60 ml) unsweetened almond milk
- 3/4 cup (120 g) gluten-free flour blend
- 1/3 cup (37 g) almond flour (or almond meal though i haven't tested it this way)
- 1/3 cup (75 g) dairy-free semisweet chocolate chips + more
- 3/4 cup (185 g) applesauce
- 1/3 cup (63 g) coconut sugar
- 1/4 cup (22.5 g) gluten-free oat flour (finely ground roll
- Carbohydrate 0.411613332539684 g
- Cholesterol 73.5341666660039 mg
- Fat 27.6898216665209 g
- Fiber 0 g
- Protein 0.559741666118237 g
- Saturated Fat 17.5355573332425 g
- Serving Size 1 1 Serving (42g)
- Sodium 248.305749982603 mg
- Sugar 0.411613332539684 g
- Trans Fat 1.93703399999255 g
- Calories 247 calories
Preheat oven to 375 degrees F (190 C) and line 9-10 muffins with paper liners (I prefer these, as they don’t stick to the muffins).Prepare flax eggs in a large mixing bowl and let rest for 5 minutes.Add applesauce, maple syrup, coconut sugar, baking soda, baking powder, and sea salt and whisk again. Then stir in the melted coconut oil and almond milk and whisk to combine.Add cocoa powder, gluten-free flour, oat flour, and almond flour and whisk until just combined. If the batter appears too thick, add a touch more almond milk. But it should be quite thick and NOT pourable – rather scoopable.Lastly, stir in chocolate chips. Then divide batter evenly between muffin tins, filling all the way full (should be enough for 9-10), and top with a few more chocolate chips (optional).Bake for 22-28 minutes or until a toothpick inserted into the center comes out clean and the edges appear dry. Let cool for 5 minutes in the pan. Then remove from tins and let cool on a cooling rack. Texture is best when cooled completely.Will keep covered at room temperature for 3-4 days or in the freezer for up to 1 month.
