I flipping love chocolate.
But only super rich chocolatey things.
If the chocolate flavor is subtle then I’m vanilla all the way.
Does that make sense?
Well it makes sense in my brain so that’s all that really matters at the end of the day ha.
So here we have a moist, fudgy double dark chocolate muffin treat.
And yep!
It’s actually pretty healthy.
I’m just full of surprises… wink wink.
What if I told you these muffins are more like a thickkk, soft brownie and they’re both vegan and gluten-free?
You might just have to taste it to believe it!
I’m all about egging on baking action.
Haha woooo.
Alright enough with all the banter, let’s get to it!
These mouth-watering morsels are comprised of unsweetened applesauce, coconut sugar, unsweetened unflavored oat milk (my fave non-milk milk), creamy natural peanut butter, tropical unrefined coconut oil, pure vanilla extract, oat flour, nutty almond flour, cacao powder (chocolate #1), flax seed meal (cuz we’re not using eggs), baking powder, baking soda (we’re real bakers now!), pink sea salt, and chopped dark chocolate (chocolate #2).
Ohhhmeegoshh.
Inhale those babies warm.
And smother a peanut butter blob on each bite if you’re my type of extra.
P.S. Thank you once again Bakerita for the recipe inspo! I used Rachel’s Gluten-Free Vegan Double Chocolate Muffins as a starting point. Just look at her big ole chocolate chunks all up in those muffins! Drool.
P.P.S. I didn’t have oat flour on hand so I simply pulsed up some old-fashioned rolled oats in my food processor then sifted out the big pieces to get my fine oat flour!
P.P.P.S. I used coconut oil spray to grease my pan, which works quite nicely, but you can also rub unrefined coconut oil (the jarred stuff) into each muffin cup.
Gluten-Free Vegan Dark Chocolate Fudge Muffins
Ingredients
- 1/4 cup unsweetened applesauce
- 1/4 cup coconut sugar
- 1/4 cup unsweetened unflavored oat milk (I use Silk)
- 2 tablespoons creamy natural peanut butter (no added oil or sugar)
- 2 tablespoons unrefined coconut oil; melted, plus more for greasing pan
- 1/2 teaspoon pure vanilla extract
- 1/4 cup oat flour
- 1/2 cup almond flour (I used Bob's Red Mill super-fine natural almond flour from whole almonds)
- 3 tablespoons cacao powder
- 1 tablespoons flax seed meal
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt (I used pink sea salt)
- 1/4 cup chopped dark chocolate; plus more for sprinkling on top
Instructions
- Heat oven to 350. Lightly grease a muffin pan for 6 muffins.
- In a medium bowl, stir the applesauce, coconut sugar, oat milk, peanut butter, coconut oil, and vanilla until well combined. Microwave to warm if the coconut oil hardens after meeting the cold ingredients.
- Stir in the oat flour, almond flour, cacao powder, flax meal, baking soda, baking powder, and salt until combined. Fold in the chocolate chunks. Let the mixture sit for 5 minutes.
- Divide the batter between the 6 greased muffin cups, then top with more chopped dark chocolate.
- Bake for 20 minutes or until a toothpick inserted in the center comes out clean--the chocolate pieces will be melty.
- Carefully remove the muffins from the pan, then cool completely on a wire rack.
- Heat any leftovers in the microwave before enjoying if you wish!