Double Chocolate Muffins

Name: Double Chocolate Muffins
Ingredients: 2 eggs, room temp; 1⁄2 cup coconut sugar; 1⁄3 cup coconut oil, melted; 1⁄2 cup unsweetened applesauce; 1⁄3 cup oat milk, or other plant milk; 2 tsps vanilla extract; 3⁄4 cup gluten free all purpose baking flour; 1⁄2 cup almond flour; 1⁄4 cup tapioca flour; 1⁄2 cup unsweetened cocoa powder; 1 1⁄2 tsp baking powder; 1 tsp baking soda; 1⁄4 tsp sea salt; 2 LILY'S Dark Chocolate Style Bars, chopped

Rich and decadent chocolate muffins made gluten free!

Ingredients & Directions

Ingredients

2

eggs, room temp
1⁄2 cup

coconut sugar
1⁄3 cup

coconut oil, melted
1⁄2 cup

unsweetened applesauce
1⁄3 cup

oat milk, or other plant milk
2 tsps

vanilla extract
3⁄4 cup

gluten free all purpose baking flour
1⁄2 cup

almond flour
1⁄4 cup

tapioca flour
1⁄2 cup

unsweetened cocoa powder
1 1⁄2 tsp

baking powder
1 tsp

baking soda
1⁄4 tsp

sea salt
2

LILY'S Dark Chocolate Style Bars, chopped

Directions

Equipment Needed 

oven

whisk

muffin tin

Preheat the oven to 350F and prepare a muffin tin with liners and then set it aside.

Place the eggs, coconut sugar, applesauce, almond milk, and vanilla into a mixing bowl and beat using a whisk until smooth. Add in the remaining dry ingredients (except the chopped chocolate) and stir until no dry spots remain and batter forms.

Fold in the chopped chocolate pieces and use a cookie scooper or ice cream scooper to fill the liners about 3/4 of the way. Bake the muffins for 18-20 minutes.

Let cool before serving. Store the muffins in an airtight container for up to 3 days.

Recipe contributed by Peanut Butter + Chocolate.