This ultra-chocolatey, vegan and gluten-free recipe for Double Chocolate Chip Muffins was created by Angie Caruso (@healthfulradiance) and features our Dark Chocolate Sunflower Seed Butter. You can find more deliciously vegan creations on her Instagram page and website! Angie's original recipe uses coconut sugar, but we've suggested using a little less light brown sugar as a substitute if you have a coconut allergy.
Ingredients
- 2 medium-size ripe bananas
- 1 flax egg (1 tbsp flaxseed meal + 2 tbsp water)
- 1/2 cup coconut sugar* (or slightly less light brown sugar)
- 2 tablespoons maple syrup
- 1/4 cup Dark Chocolate Sunflower Seed Butter
- pinch of sea salt
- splash of vanilla extract
- pinch of cinnamon
- 2 tablespoons avocado oil
- 1/2 cup cacao powder
- 3/4 cup oats
- 1/2 cup quinoa flour
- chocolate chips
*Angie's original recipe uses coconut sugar, but we've suggested using a little less light brown sugar as a substitute if you have a coconut allergy.
Directions
Preheat the oven to 350 degrees and line a muffin tin with liners.
In a small bowl, make the flax egg by whisking together the flaxseed meal and water, and place to the side to thicken.
In another bowl, mash two ripe bananas. Once the flax egg is gel-like, add it to the banana mixture and combine until well-incorporated.
Then add the sugar, maple syrup, seed butter, salt, vanilla, cinnamon, and avocado oil and mix until just combined.
Once a thick, smooth batter forms, add the cocoa powder, oats, quinoa flour, and chocolate chips, mixing into the batter one-by-one.
Once the batter is thoroughly combined, drop spoonfuls into the muffin liners and bake for about 25 minutes. Let cool completely before serving!
