Super Fluffy Chocolate Muffins
Light, fluffy, moist, incredibly addictive chocolate muffins. Whole-grain, naturally sweetened and can be easily made GF. Great afternoon snack or breakfast on-the-go.
- 1 cup whole wheat pastry flour*
- 1 cup oat flour - GF, if necessary
- ½ cup + 1 Tbsp of cacao powder
- 2 Tbsp ground flax
- ¼ cup coconut sugar
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp sea salt
- ¾ cup homemade coconut milk or almond milk, at room temperature
- 1 tsp apple cider vinegar
- 1 ½ tsp pure vanilla extract
- ⅓ cup coconut oil, melted
- 1 cup butternut squash purée**
- ½ cup coconut nectar***
Preheat the oven at 350 °F / 180 °C.
Grease a muffin pan with a little coconut oil. If you are using muffin liners, omit this step.
In a medium bowl, mix the milk with the apple cider vinegar. Set aside while you prep the rest.
Mix all dry ingredients in a large bowl.
Add vanilla extract, melted coconut oil, butternut squash purée and coconut nectar to the milk mixture. Stir well to combine.
Add the wet mixture to the dry mixture and carefully stir everything together. Do not overmix it.
Spoon the batter into your muffin cups/pan and bake for about 20 – 25 minutes. Stick a dry knife into one muffin, it should come out clean. If it doesn’t, bake for a couple of more minutes.
Allow them to cool before eating (tough one, I know!). They will taste sweeter and finish setting as they cool down.
* Use GF flour, if needed. It will change the texture a bit, but they should end up just as delicious.
** If you don’t have butternut squash purée, pumpkin should also work.
***I use coconut nectar for two reasons. One, we don´t have maple syrup down here. A real shame, I know! Two, besides being absolutely delicious, it has a low glycemic index. But feel free to use maple syrup instead.