A few months back, my naturopath recommended that I eat more protein with breakfast. When that happened, I researched which flours contained the highest amount of protein and made chocolate muffins based on that. It turns out that oat flour does contain a decent amount of protein, but that it doesn’t have the best texture and properties for baking. I had to make a few batches of these before getting them to be actual muffins.
With that said, I leave it up to you to decide whether you want to make these chocolate muffins or not. If healthiness is the biggest factor for you, I recommend these for you. If you’re looking for the best chocolate muffin in the world, keep looking. These aren’t horrible, but the texture is just not quite right.
Part of the challenge with these muffins is that I refused to add xanthan gum, so figuring out the right amount of chia meal for oat flour and almond meal proved to be a little tricky.
Because I find vegan chocolate chips expensive and sometimes a bit disappointing, I buy a 70% dark chocolate bar and break it into chunks. I welcome you to do the same.
Breakfast double chocolate muffins (vegan)
3/4 cup almond meal
3/4 cup oat flour
1/2 cup cocoa
1/4 tsp baking soda
2 tsp corn free baking powder
1/4 tsp salt
3 tbsp chia meal
1/2 cup maple syrup
1/2 cup flax milk
1/4 cup oil
1 tsp vanilla extract
1 tbsp apple cider vinegar
Chocolate chips or chunks to taste
Preheat oven to 375F.
In a large bowl, combine all the dry ingredients and mix well. In a smaller bowl (or a large measuring cup), combine all the wet ingredients. Pour the wet ingredients over the dry ingredients. Mix well and let it sit for a couple of minutes to allow the chia meal to absorb some of the liquid. I let it do that while I turn my chocolate bar into chocolate chunks.
Bake for 20 minutes or until a toothpick inserted in the muffins comes out clean. Makes 12 regular muffins.