These easy vegan chocolate muffins are flavorsome, fluffy, and moist. Ready in under an hour, Flavorsome, they're also gluten-free and refined sugar-free. Perfect as a chocolatey snack or breakfast on the go.
Preheat your oven to 175°C (347°F) and line a 12-hole muffin tray with muffin liners.
To make the vegan "buttermilk" add the almond milk and apple cider vinegar to a medium bowl, stir and allow to sit for 10 minutes. Mash the bananas with a fork.
Add the mashed bananas, nut butter, maple syrup, and vanilla extract to the vegan buttermilk and whisk to combine. In a separate large bowl, combine the coconut sugar, oat flour, cocoa powder, baking powder, baking soda, and salt and whisk until evenly mixed.
Add the wet ingredients to the bowl of dry ingredients and whisk to combine, be careful not to overmix. Gently fold in ¾ of the chocolate through the batter.
Using an ice cream scoop or large spoon, distribute the batter amongst the muffin liners and top with the remaining chocolate chips. Bake for 22-25 minutes. Check they are done by piercing them with a toothpick or a knife, the knife should come out almost clean- a few crumbs are fine. Allow the muffins to cool for about 10 minutes before transferring them to a cooling rack to cool further for 30 minutes or enjoy them warm.
Place the muffins in an airtight container and store them at room temperature for up to a week. You can also freeze them in an airtight container and defrost them for a couple of hours before serving. You can also gently warm the muffins in the oven to get them back to tasting like they're been freshly baked!
This recipe calls for runny nut butter. If your peanut butter, cashew butter, or hazelnut butter is on the thicker side, simply heat it over a double-boiler and stir to melt and thin it out.
Swap nut butter for tahini or sunflower seed spread to make them nut-free.
Use Dutch-processed cocoa powder for a deep chocolate flavor.