Vegan Gluten Free Double Chocolate Mini Muffins.
These sweet double chocolate mini muffins are gluten free, vegan, and allergy friendly!
Ingredients
- ½ cup vegan buttery spread melted
- ½ cup organic cane sugar
- 3 Tablespoons unsweetened applesauce
- 2 teaspoons vanilla extract
- ¾ cup oat flour
- ¾ cup gluten free flour blend
- ⅓ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- ¼ cup water
- ⅓ cup dairy free chocolate chips
Instructions
- Preheat oven to 350 degrees F. Line two mini muffin tins with paper liners, or grease the mini muffin tins with vegan buttery spread.
- Put the melted vegan buttery spread, sugar, applesauce, and vanilla in a bowl and mix together.
- Add the dry ingredients to the bowl.
- Add the water stir - the batter will be somewhat thick.
- Mix in the mini chocolate chips and spoon batter into lined or greased mini muffin tins. This recipe makes 24 mini muffins.
- Bake at 350 degrees F for 12-14 minutes.
- Allow the muffins to cool for at least 15 minutes. If you didn't use paper muffin liners, turn the pan over a cookie sheet or tray and tap on the bottom to release the muffins,
Notes
You can make your own oat flour, or purchase it.
Nutrition facts are for one mini muffin.
Store these in an airtight container - they should stay fresh for about 3 days.
You can store these in the freezer for up to 3 months.
Nutrition
Calories: 90kcalCarbohydrates: 12gProtein: 1gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 0.1mgSodium: 67mgPotassium: 50mgFiber: 1gSugar: 5gVitamin A: 182IUVitamin C: 0.02mgCalcium: 8mgIron: 1mg
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