This recipe was not originally vegan, but hardly needed any changing. Swap in some flax and almond milk, and it's a done deal. We also decreased the amount of sugar by a bit, and replace some of the whole wheat flour with spelt flour.
Aaaand we may have upped the number of chocolate chips. Shh.
We totally give this cookbook a 10/10 and highly recommend it. Go support Izy and your bellies at the same time!
Izy's Chocolate Muffins
yields 16 muffins
1/2 cup spelt flour
1/2 cup oat flour
1 1/2 cup whole wheat or all purpose flour
1 cup unsweetened natural cocoa powder
2 tsp baking powder
2 tsp baking soda
1/2 tsp sea salt
3/4 cup coconut or raw sugar
1/2 cup coconut oil, softened
3 flax eggs (3 tbsp flax meal + 9 tbsp warm water)
1 cup unsweetened almond milk
1/2 cup chocolate chips
Preheat oven to 350 degrees Fahrenheit. Line or oil a muffin tin. Prepare flax eggs by combining flax meal with water in a small bowl and set aside.
Combine the first eight ingredients together in a large mixing bowl. Add coconut oil, using your hands to partially mix it in.
Add milk to the flax eggs, whisking to combine. Pour this mixture into the dry ingredients, and gently stir until barely combined. Fold in chocolate chips.
Fill muffin tins about 2/3 full, and bake for 16-20 minutes, or until a toothpick inserted into the middle of a muffin comes out clean (make sure you don't mistake melted chocolate for raw batter!). Eat immediately.
- If not enjoying immediately, reheat in the microwave for 15 seconds.