These vegan chocolate muffins are lightly sweetened, rich with cocoa and chocolate chips, and made with whole-grain oat flour. They're oil-free and delicious any time of day, from breakfast to dessert!
½cupnon-dairy chocolate chips - plus more for tops
Instructions
Preheat oven to 375 degrees F, and locate a standard muffin pan.
In a mixing bowl whisk together all dry ingredients. In a smaller bowl stir together the wet ingredients. Pour wet into dry, and stir until a thick batter forms. Fold in the chocolate chips.
Divide the batter evenly among the muffin pan. Sprinkle a few more chocolate chips on top of each muffin.
Transfer the pan to the oven and immediately reduce the temperature to 355 degrees. Bake for 19 to 21 minutes or until a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for 10 minutes, then transfer to a cooling rack.
Notes
StorageOnce muffins are cool, transfer to an airtight container. Store at room temperature for up to 3 days or refrigerated for 5 or 6 days. They can also be frozen. Thaw overnight in the refrigerator.