Gluten Free Double Chocolate Muffins

ingredients

• ½ cup (120g) unsweetened applesauce, mashed banana, or pumpkin puree
• ½ cup coconut sugar
• ½ cup unsweetened almond milk
• ¼ cup (64g) creamy almond butter
• ¼ cup (50g)  coconut oil, melted
• ½ teaspoon vanilla extract
• ½ cup (60g) oat flour
• 1 cup (96g) Bob’s Red Mill superfine almond flour
• ⅓ cup cacao powder
• 2 tablespoons flax meal
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon sea salt
• ½ cup chocolate chips or chunks, plus more to sprinkle on top, if desired

1. 1. Preheat oven to 350°F. Line a muffin pan with paper liners or grease with coconut oil.
2. 2. Combine the applesauce, coconut sugar, almond milk, almond butter, coconut oil, and vanilla extract, stirring to combine. Warm slightly in the microwave if the coconut oil seizes up.
3. 3. Add oat flour, almond flour, cacao powder, flax meal, baking soda, baking powder, and salt. Stir until combined. Stir in the chocolate.
4. 4. Divide between the 12 muffin tins. Bake for 20 to 22 minutes, or until a toothpick comes out clean and the muffin springs back when pressed with a fingertip. Once done, let cool completely on a wire rack.
5. 5. Store in the refrigerator for up to a week, or in the freezer for up to 6 months. I like to freeze and heat a muffin in the microwave when I want it!
6. Recipe adapted (with Sunnybrook links) from Bakerita