Super rich and moist dark chocolate muffins perfect for breakfast or a quick snack!
Vegan, gluten-free, dairy-free.
Serves: 12 muffins
- 1 ½ cup gluten free oat flour
- 1 cup PlanetBIO cocoa powder
- 1 tsp baking soda
- ¼ tsp PlanetBIO himalayan salt
- ½ cup + 2 tablespoons water
- ½ cup non-dairy milk
- 3 tbsp PlanetBIO coconut oil - melted
- ¼ cup PlanetBIO coconut sugar
- ¼ cup pure maple syrup
- ½ tsp vanilla powder
Preheat the oven to 180°C. Line a 12-cup muffin pan with cupcake liners.
In a large bowl, sift the dry ingredients: oat flour, cocoa powder, baking soda and salt.
Add water and milk to a pan and heat it until warm. This will prevent the melted coconut oil from solidifying once mixed with these liquids.
In a medium bowl, whisk together all wet ingredients: water, milk, coconut oil, sugar, maple syrup and extract. Whisk until well incorporated.
Add wet ingredients to dry ingredients. Whisk until just incorporated, making sure no flour patches remain.
Pour batter evenly into prepared muffin pan—filling each cup about ¾ of the way. Bake for 16-20 minutes. Mine took 18 minutes.
Place muffin pan on a cooling rack to cool for 30 minutes. Remove muffins from muffin pan and continue cooling on rack until completely cool, 1-3 hours.