“Double” and “chocolate” in the same sentence deserves not only a double-take, but most likely a consistent re-bake (sorry, these are making us slightly more poetic than usual). Filled with pure cocoa and topped with antioxidant-rich caramelized cacao beans, these gluten-free and vegan muffins are a daily indulgence you don’t have to feel guilty about.
VEGAN, GLUTEN-FREE DOUBLE-CHOCOLATE MUFFINS
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Servings
12 Muffins
Prep Time
15 minutes
Cook Time
17 minutes
Ingredients
- 1 ½ cups blanched almond flour
- 1 cup gluten-free oat flour
- 3 Tablespoons tapioca starch
- 2 teaspoons baking powder
- ¼ cups + 2 Tablespoons unsweetened cocoa powder
-
½ teaspoon Colima Sea Salt
- 1 cup water
- ½ cup maple syrup
- 2 teaspoons vanilla extract
- ⅓ cup dairy-free chocolate chips
-
¼ cup Ava Jane’s Kitchen Caramelized Cacao Beans, crushed, for topping
- ¼ cup extra chocolate chips for topping
Directions
- Preheat oven to 350ºF.
- Line a 12-cup muffin pan with liners we found these stuck to paper liners, so try to use foil liners if you want to avoid the stick).
- In a large bowl, add flours, tapioca starch and baking powder, cocoa powder, and salt, and whisk well.
- Add water, maple syrup, and vanilla and still until smooth.
- Stir in chocolate chips and divide the batter into the muffin cups, filling to nearly the top.
- Sprinkle chocolate chips on before baking for more melted chips, along with crushed Ava Jane Caramelized Cacao beans.
- Bake for 20-22 minutes, or until the tops are lightly cracked and a toothpick comes out with just a few crumbs.
- Let cool for 10 minutes, then move to a wire rack to cool completely. These will crumble if not allowed to cool completely (although they are so delicious you may not care!).
- Serve.