Vegan Double Chocolate Flaxseed Muffins
These Vegan Chocolate Chocolate Chip Muffins and moist and fluffy, decadent and delicious. They're made with flaxseed and pumpkin, cacao powder and lightly sweetened with maple syrup and applesauce.....double chocolate muffins for breakfast? You bet!
Servings: 12 muffins
Calories: 226kcal
Ingredients
- 3 cups all purpose flour
- ⅓ cup cacao powder
- ½ cup ground flax seeds
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon sea salt
- 1 15-oz can pumpkin puree
- ⅓ cup maple syrup
- ½ cup unsweetened apple sauce
- ½ cup almond milk
- 1 tblsp apple cider vinegar
- ½ cup dark chocolate chips
Instructions
- Preheat oven to 325 convection or 350 regular bake. Line muffin tin with unbleached parchment liners.
- In a medium sized mixing bowl, combine dry ingredients.
- In a separate bowl, mix together pumpkin, syrup, applesauce and almond milk.
- Pour wet ingredients into dry and mix until thoroughly combined, pulling up the flour mixture from the bottom of the bowl.
- Gently stir in chocolate chips.
- Fill muffin tins generously, until batter has been evenly distributed into the 12 muffin tins.
- Bake in preheated oven for 22 minutes, until toothpick comes out clean.
- Store muffins in an airtight container. At room temperature for 5 days. In the refrigerator for 2 weeks, or freeze for 3 months.
Nutrition
Calories: 226kcal | Carbohydrates: 39g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 0.1mg | Sodium: 201mg | Potassium: 200mg | Fiber: 4g | Sugar: 9g | Vitamin A: 17IU | Vitamin C: 0.2mg | Calcium: 90mg | Iron: 2mg