• Prep Time: 15 mins
  • Cooking Time: 25 mins
  • Serves: 12

Double Chocolate Chip Muffins (V & GF)

  • Recipe Submitted by on

 Ingredients List

  • 2 flax eggs (2 tbsp ground flax+5 tbsp of water)
  • 1/2 cup of almond milk + 1 tsp white vinegar
  • 1 1/2 tsp baking soda
  • 3/4 cup unsweetened apple sauce
  • 1/4 cup melted coconut oil
  • 1 tsp vanilla extract
  • 1/2 cup maple syrup
  • 3/4 cup of (gluten-free) oats
  • 1 cup gluten free flour blend+ 3/4 tsp xantham gum*
  • 2 tbsp cocoa powder
  • 1/4 cup shredded coconut
  • 2 large handfuls of chocolate chips


Preheat the oven to 350.
Mix your ground flax in a bowl with 5 tbsp water. Set Aside for 2 minutes, until it forms a gel.
Measure out 1/2 cup almond milk. Add in 1 tsp white vinegar, wait 2 minutes, then add in 1 1/2 tsp baking soda. Mix together. Set aside.
Mix your applesauce, coconut oil, vanilla, maple syrup, and flax egg together in a bowl until combined.
In a seperate bowl, mix together your oats, gluten-free flour, xantham gum, cocoa powder, and shredded coconut.
Pour the liquid mixture into your dry mixture, pouring half the amount at a time, and gently stirring until incorporated.
Add in your chocolate chips.
Divide batter evenly amongst 12 muffin tins.
Top with extra coconut and chocolate chips.
bake for 20-25 minutes, or until a toothpick comes out dry.

Let cool and serve!

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