FREE FROM Vegan Chocolate Chip Muffin Recipe. Gluten Free, Sugar Free & Dairy Free
- MemoirsofaMountainGirl
- May 20, 2020
- 3 min read
Updated: Jun 12, 2020
Hard to believe this recipe actually exists right? But it does and it tastes delicious. This recipe is totally vegan friendly and was made for anyone on a total body detox cleanse who can’t have any of the regular ingredients you would expect to find in a chocolate chip muffin recipe! These are great for whipping up a batch to have for the week if you have that little chocolate craving.
Total Prep and Bake Time: 40 Minutes
Difficulty: A bit technical given the long list of ingredients but don’t let that out you off – this is a great healthier snack than reaching for the chocolate.
Serves: 10 -12 Muffins
You will need a muffin tray, some muffin baskets and a large bowl for mixing
Ingredients:
· 14 grams flaxseed meal
· 75 ml water
· 60 ml organic / pure maple syrup
· 70 grams coconut sugar (add more if you are using the cacao nibs instead of chocolate chips as otherwise the muffins could turn out a little bitter)
· 2 tablespoons baking / bicarb soda
· 1 tablespoon baking powder
· 1 teaspoon sea salt
· 2 tablespoons of (sugar free apple sauce)
· 60 ml melted coconut oil
· 60 ml unsweetened almond milk
· 65 grams unsweetened cacao powder
· 100 grams gluten-free flour blend
· 35 grams gluten-free oat flour (or finely ground rolled oats)
· 45 grams almond flour
· 45 grams dairy-free semisweet chocolate chips (plus more for topping)
· Option: if you are looking for a sugar free / vegan alternative I used raw organic cacao nibs – they taste quite bitter but are a great chocolate substitute which are free from sugar and dairy
Method:
Pre-heat the oven to 180 degrees C
Add the flaxseed meal and water to a large mixing bowl and leave to absorb for 5 minutes
Then add the flour, baking powder, bicarb, salt, cacao powder& coconut sugar to the bowl
now add in the liquids - almond milk, maple syrup, apple sauce, coconut oil and mix together
lastly, add in the chocolate chips or cacao nibs and mix through the batter
When the muffin mix is ready, add directly to the baskets in your muffin tray, filling them 3/4 full. At this point you can add some more chocolate chips to the top of your muffins for decorating and place in the oven for 15 - 20 minutes or so until risen, being careful not to over-bake as you don’t want them dry out.
Note: The muffins may Rise and then sink again slightly as this has happended to me a couple of times but don't worry if they are a little flat on top. We aren't going for any bake-off challenge here! or if you are might be worth checking out one of my other recipes here :)
After 15 minutes remove the tray from the oven and poke through the middle of one of the muffins with a skewer to test if it is cooked through. If the skewer removes cleanly without any dough sticking then you are good to go.
These are delicious served warm straight from the oven but will keep for a few days in a container.
Tip: I like to heat min up in the micro for about 20 seconds and serve with Organic maple syrup for a treat. (Only if you have used the cacao nibs instead of the choc chips for more of a sweet hit)
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