Has anyone else been feeling a little funky since it started getting dark earlier?
Usually I plan to post recipes well in advance but this week called for a rush in the queue. Earlier this week on a particularly dark, cloudy and rainy day here in NYC, I decided to do a little cheer-baking and came up with today’s Vegan, Gluten-Free Double Chocolate Muffins. With the rest of the week’s forecast looking a little dreary it felt very important that I share this recipe with all of you ASAP.
I love this recipe because the ingredient list is incredibly simple, it’s very speedy to put together and the result is the perfect chocolatey (not sugary) treat! Seriously, these muffins are fudgey without being too sweet and just the right size for an afternoon snack. The recipe calls for egg replacer- I used Neat Egg but you can also easily make a flax “egg” by mixing 1 tbs ground flax seed with 3 tbs warm water.
One of my favorite ways to enjoy a muffin after it’s a day old or so is to slice it half, toast it and spread a little Earth Balance over the halves. Mmmmmm….
- 1 cup all purpose gluten-free flour
- ¼ cup cocoa powder
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- egg replacer equivalent to 1 egg(see above)
- 1 ripe medium banana, mashed
- 2 tbs coconut oil, softened
- ¼ cup maple syrup
- 2 tbs non-dairy milk
- ½ cup vegan chocolate chips
- Preheat oven to 350°. Grease mini muffin tin with coconut oil.
- Whisk together flour, cocoa powder,baking powder, baking soda and salt in a large bowl.
- Stir together mashed banana, coconut oil, maple syrup and milk in medium bowl. Add contents into large bowl and stir until thoroughly mixed. Fold in chocolate chips.
- Fill muffin cups to about 80% with batter. Bake for 10 minutes.
- Let cool before removing from muffin tin. Enjoy fresh or store in airtight container for 3-4 days.