- 1 and 1/2 cup gluten free oat flour (like this or make your own**)
- 1/2 cup almond flour (I use THIS blanched brand)
- 1/2 cup cacao powder or unsweetened cocoa powder (like this)
- 1 cup coconut sugar (I use THIS brand)
- 1 and 1/2 tsp baking powder (I like THIS corn free brand)
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup apple sauce
- 1/4 cup avocado oil or melted coconut oil (like this)
- 1/2 cup dairy free milk (I use homemade cashew milk)
- 1 tsp vanilla extract
- 1/2 cup dark chocolate chips + more for sprinkling on top ( I use THIS dairy and soy free brand)
- 1 cup of raspberries for sprinkling on top
- Preheat oven to 350’F. Line muffin tin with 12 muffin liners. Set aside.
- In a large bowl, whisk together oat flour, almond flour, cacao powder, coconut sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together applesauce, fat of choice, dairy free milk, and vanilla. Then add wet to dry and gently mix. Fold in half cup of chocolate chips.
- Divide batter evenly between 12 muffin cups. Sprinkle on fresh raspberries and extra chocolate chips. Bake 18-20 minutes, until centers are set and toothpick comes out nearly clean. Do not over-bake.
- Remove from oven and allow to cool completely on cooling rack. Muffins are delicate when hot.
- Store in fridge for up to 5 days. Muffins freeze easily. Simply defrost at room temperature and enjoy.
I prefer to pass my homemade oat flour through a sieve or sifter to remove the bigger bits to make a lighter flour. See directions in post on how to make GF oat flour at home.
Baking powders traditionally have GMO corn in them. You can find a corn free brand HERE, I prefer to make my own: 1 part baking soda, 2 parts cream of tartar, and 2 parts arrowroot powder.
Keywords: vegan chocolate muffins