When I used to eat gluten I loved a good chocolate chocolate muffin from costco. They are so chocolatey, sweet, moist, and delicious. I have been wanting to try to make a healthier version of these muffins that can be eaten in the morning with little to no guilt. These muffins are not only gluten free but they are also vegan. I have a good friend who is on a vegan journey so I have been trying to experiment with vegan recipes from time to time. Its actually quite a bit easier that I thought it would be. This time I replaced one egg for one mashed up banana and it totally seemed to do the trick. These muffins rose so nicely. They are moist, have just the right amount of sweetness, and they are pretty simple to make. Hope you enjoy. What you'll need:
2 bowls
Something to mix with
Measuring cups
Measuring spoons
Muffin Tin
Cupcake Papers or Non Stick Cooking Spray
Ingredients:
1 3/4 cup gluten free all purpose flour
1 tablespoon flax powder
1 tablespoon baking powder
3/4 cup of cocoa powder
1 mashed banana
1/2 cup almond milk
1/2 cup black coffee
1/2 cup sunflower seed oil
1/2 cup brown sugar
1/2 cup dark chocolate chocolate chips
1/2 chopped walnuts
Now for the how to:
Mash 1 banana then mix sugar, almond milk, coffee, and oil in a large bowl. In a separate smaller bowl combine flour, cocoa powder, flax powder, and baking powder. Once mixed together dump your dry ingredients into the wet ingredients and mix to combine. Lastly add in your chopped walnuts and chocolate chips. Bake at 350 for 18 minutes. This recipe yields 12 regular sized muffins.
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