Plant-based Chocolate Muffins!
OMG these muffins are my newest obsession. They are OUT.OF.THIS.WORLD. They are the perfect breakfast or morning snack as they have protein, fat, and my favorite energy booster, cacao!
Chocolate Muffins Recipe!
2 flax eggs or egg replacers (2 Tbsp flaxseed meal + 6 Tbsp water)
3/4 cup pumpkin puree or applesauce
1/4 cup coconut oil (melted)
1/4 cup maple syrup
1/4 cup coconut sugar
1 1/2 tsp baking soda
1 tsp baking powder
1/4 tsp nutmeg (cinnamon would be great as well!)
1/4 tsp sea salt
1/2 cup unsweetened cacao powder
1 cup quinoa flour (or sub other flour of your choice)
1/3 cup almond meal
OPTIONAL - 1/3 cups pecans and/or 1/3 cup dark chocolate chunks
Preheat oven to 375 degrees F
Prepare flax eggs/egg replacers in a large mixing bowl and let rest for 5 minutes.
Add all liquid ingredients + coconut sugar, baking soda, baking powder, nutmeg, + salt into a bowl. Use a handmixer or whisk to combine until smooth.
Add cocoa powder, flour, and almond meal and whisk until just combined. If it is too thick, add in some almond milk or water, just 2 tbs at a time.
Lastly, stir in nuts or chocolate chips. Then divide batter evenly in a muffin tin. (Recipe should make between 9 - 12 muffins.)
Bake for 20-25 minutes until a toothpick or knife inserted into the center comes out clean.
Let cool in the pan for 5-10 minutes then remove.
Enjoy alone, topped with vegan butter, apple butter, almond butter, jam, etc.