Double chocolate muffins

It’s a double chocolate muffin kinda day. Moist, vegan, gluten-free, oil free, delicious, and fluffy muffins fresh from your oven in a grand total of 30 minutes. It’s almost too easy. Hahaha.

You can exchange the gluten free flour blend for chickpea flour, almond flour, or another cup of oats with 2 more Tbsp of almond flour.

Ingredients:

1 cup rolled oats, blended to flour

1 cup gluten-free all purpose flour

2 Tbsp almond flour

3/4 cup plant milk

1/4 cup sugar

1 tsp baking powder

1 tsp baking soda

1 tsp vanilla extract

1/2 cup Cocoa Powder

1/2 cup chocolate chips

60 grams of banana, mashed

1/4 tsp salt

1/4 cup maple syrup

Directions:

1. Preheat oven to 360F

2. Mix all wet ingredients into a bowl. Add dry and mix till no dry streaks remain. You don’t have to worry about gluten forming because it’s gluten-free!

3. Scoop into 9 Muffin cups or 9 greased muffin tin spots.

4. Bake for 25 minutes or until a toothpick comes out clean.

5. Cool for 10 minutes and enjoy!