Vegan Gluten-Free Double Chocolate Muffins

So, I’m not going to lie. This is my fourth batch of these muffins and this is the first time I’ve been able to take photos before they get devoured. I’ve never had a big sweet tooth, but sometimes when you’re craving something chocolatey you just have to give in. These vegan gluten-free double chocolate muffins are the perfect snack or desert on those days when you feel like indulging, minus the guilt! 

Ingredients (Yields 6 muffins)

2 cups gluten-free rolled oats

1/2 cup coconut sugar

3 egg replacer 

Note: I haven’t tried using other egg alternatives but you could always try chia or flax eggs or regular eggs if as a non-vegan alternative.

1 Tbsp oat milk (or milk of choice)

1 tsp vanilla extract

1 tsp baking soda

1/4 cup vegan chocolate chips 

2 Tbsp cocoa powder

2 medium size extra ripe bananas

Directions

1. Preheat oven to 325° F and place baking cups in pan.
2. Prepare “egg” in small bowl by combining egg replacer with water; set aside to thicken.
3. Peel and mash banana with fork in separate bowl.
4. Add all dry ingredients (rolled oats, sugar, baking soda and cocoa powder) to food processor; blend until mixture resembles a fine flour.
5. Add wet ingredients (egg, milk, vanilla and banana) to dry ingredients in food processor and blend until mixture resembles thick cake or brownie batter.
6. Transfer batter into a large mixing bowl and gently fold in chocolate chips.
7. Divide batter equally among cupcake cups.
8. Bake for 30-35 minutes or until knife comes out clean from the center.
9. Remove muffins from tray and place on a rack to cool.
10. Dig in!

I hope you all LOVE these muffins. Make sure and let me know if you try the recipe!