Chocolate muffins (gluten free)

As you may know by now, I love to bake! Ever since I was a little girl 🙂 I used to bake the more traditional recipes with white sugar and plain flour. It wasn’t until I got into health and researched about it, that I started to experiment with ‘healthy baking’. It tastes just as good but it is better for you body and health! This recipe is for 6 chocolate muffins, hope you like it! Feel free to tag us #nolaenjoygoodfood when you try this at home.

Wet ingredients:

  • flax egg: 2 tbsp of broken flax seeds + 5 tbsp of water
  • 3/4 cup apple sauce (* I make my own)
  • 1/4 cup melted coconut oil
  • 1/4 cup plant-based milk (I used soy milk)
  • 1/3 cup maple syrup or date syrup

*Apple sauce: peel and cut to apples into pieces and put them on the stove with 200ml of water. Let it simmer until they become soft. Put the soft apples into a blender or mash by hand.

Dry ingredients:

Instructions: Start by making your flax egg. Add 2 tbsp of flax seeds to a small bowl and top it with 5 tbsp of water. Stir and set it aside for 5 minutes to thicken.

Preheat your oven to 180°C

Mix together in a bowl the coconut sugar, maple syrup, baking powder, baking soda, apple sauce, pinch of salt. Add the melted coconut oil and plant-based milk and stir.

In another bowl mix together the oat flour, coconut flour and cocoa powder. Add these dry ingredients to the wet ingredients and whisk well. If the batter is too thick you can add some plant-based milk, but make sure your dough is not to fluid, it should be scoopable. Feel free to add some maple syrup or coconut sugar if it is not sweet enough for your taste. It should always be a little bit too sweet before baking, after baking the sweetness goes away a little.

Add the flax egg and chocolate chips to the batter and mix again.

Scoop the dough into a muffin hole baking tray and divide evenly. Bake for about 25 minutes.

Hope you enjoy the recipe!

Camy Camy