Moist, tender, and chocolatey, these easy muffins are the perfect breakfast treat. And nobody will guess they're vegan (really)!
Yield: 1dozen muffins
2tablespoonsground flaxseed + 6 tablespoons1/3 cup water
1 1/2cupsall-purpose flour
1/2teaspoonfine-grain sea salt
1 1/4cupsunsweetened almond milk
1teaspoonpure vanilla extract
1/2cup+ 1/3 cup vegan chocolate chunksor chips, divided*
Preheat oven to 375 degrees Fahrenheit. Grease the tins of a standard-size 12-cup muffin tin with your favorite oil mister, non-stick spray, or rub each cup with a bit of oil. Or the the lazy route, like me, and just use paper liners!
In a medium bowl, mix together the ground flaxseed and the water. Set aside and let sit for 5 minutes to gel.
In a large bowl, stir together the flour, oats, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the almond milk, oil, and vanilla extract to the medium bowl with the flax. Stir to combine.
Pour the wet ingredients over the dry ingredients. Stir just until combined. Fold in 1/2 cup of the chocolate chunks or chips.
Divide batter between the 12 muffin cups. Top each with the remaining 1/3 cup chocolate chunks.
Bake until the tops spring back when you poke them gently and/or when a toothpick inserted into the center comes out dry, about 20 minutes.
Remove from oven and let cool for about 10 minutes, then transfer each muffin to a wire rack to cool completely. Muffins will be tender to start with but less tender once they cool.