These Vegan & GF Fluffy Double Chocolate Muffins are so decadent and made with wholesome, healthy ingredients! Made with oat & almond flour, these are so fluffy, irresistible, and nutritious!
I love my Fluffy Chocolate Banana Muffins and my Moist Chocolate Banana Muffins.
But sometimes, I don’t have any ripe bananas and I’m cravvvvving some chocolate muffins.
So, I decided to come up with a banana-less recipe that is the perfectly fluffy without being dry – because who wants a dry muffin?
Main Ingredients in Fluffy Double Chocolate Muffins:
Oat Flour & Almond Flour: These 2 flours are going to be the base of the muffins! I get my Almond Flour from Costco, and I make my oat flour myself!
Cacao Powder: This is going to add that nice chocolatey flavor! Feel free to sub with cocoa powder!
Non-Dairy Yogurt: Yogurt is a great way to add in lots of moisture! Make sure to use a plain or vanilla unsweetened one!
Chia seeds: Chia “Eggs” will act as our egg replacement. You can sub with flax eggs! Mix 2 tbsp of chia or flax seeds with 5 tbsp of water and let it sit for 5 minutes. Then stir and let it sit for another 2 minutes.
Maple Syrup: This will add sweetness and some moisture. You can sub with honey or agave!
Chocolate Chips: Need I say more?
Vanilla Protein Powder: This is optional, just for a little flavor and en extra boost of protein! I use the Tropeaka one! You can sub with 1 tsp of vanilla extract and 1 tbsp of oat flour!
How to Make Fluffy Double Chocolate Muffins:
Prep: Gather all of your ingredients. Line a muffin tin with 12 muffin liners. Preheat the oven to 350 F.
Mix Dry: Mix together all the dry ingredients
Add Wet: Add the wet ingredients to the dry and combine well
Fill Muffin Tray & Bake: Fill the muffin liners about 3/4 of the way up since these won’t rise too much. This should make exactly 12 muffins. Let them bake for 30-35 minutes or until a toothpick comes out clean, be careful not too overtake as they will be dry.
Let Cool: Let the muffins cool in the tray for 10 minutes, then take them out of the tray and let them cool completely.
Enjoy! Once cooled completely, enjoy!
Why is this Snack balanced?
This dessert or snack not only tastes aaamazing, it also has quite a bit of nutrients in it to satisfy you!
Protein: The oat flour, protein powder, and almond flour add in a ton of protein to add in satiation!
Carbs: The oat flour, maple syrup, and chocolate chips add in quick and slow digesting energy
Fat: The almond flour, yogurt, chia seeds, and cacao powder add in lots of healthy fats!
Storage:
Store covered in an airtight container at room temperature for 3-5 days!
If you like this recipe, be sure to check out:
No Bake, Vegan Chocolate Peanut Butter Protein Bars
Healthy Fudgey Banana Brownies
Fluffy, Healthy, Vegan Chocolate Muffins
Ingredients
Dry Ingredients
- 1 1/2 cup oat flour
- 1 1/2 cup almond flour
- 1/2 cup cacao powder
- 1 tbsp baking powder
- 2 tbsp vanilla protein powder
- 1/2 tsp salt
Wet Ingredients
- 1 cup non dairy yogurt
- 3/4 tbsp instant coffee mixed with 1 tbsp water optional
- 3/4 cup non-dairy milk or water
- 1/2 cup maple syrup
- 2 chia eggs
- 1 tbsp lemon juice
- 1/2 cup dark chocolate chips
Instructions
- Gather all of your ingredients. Line a muffin tin with 12 muffin liners. Preheat the oven to 350 F.
- Mix together all the dry ingredients.
- Add the wet ingredients to the dry and combine well.
- Fill the muffin liners about 3/4 of the way up since these won’t rise too much. This should make exactly 12 muffins.
- Let them bake for 30-35 minutes or until a toothpick comes out clean, be careful not too overtake as they will be dry.
- Let the muffins cool in the tray for 10 minutes, then take them out of the tray and let them cool completely.
- Once cooled completely, enjoy!
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