Double Chocolate Muffins (Vegan, Gluten-Free)

Chocolate for breakfast. What's better than that? 

Yesterday, I was reading this recipe for Glazed Chocolate Donuts over at Detoxinista, where she mentioned that you can use almost any donut recipe to make muffins- what!? A whole new world opened up before me. There have been so many delicious donut recipes floating around the blogoshpere and Pintrest, but I have yet to buy a donut pan so I've been left out of all the fun. Not anymore! These muffins are loaded with fiber and potassium and will have you believing you're indulging in a rich, chocolate cake.

Double Chocolate Chip Muffins

Adapted from: Detoxinista

• 3 Ripe Bananas
• 3/4 Cup Coconut Oil, Melted
• 1/2 Cup Pure Maple Syrup (or Agave or Honey for non-vegans)
• 2 Flax Eggs (2 Tablespoons Ground Flax Seed stirred into 6 Tablespoons Water)
• 2 Tablespoons Pure Vanilla Extract
• 3/4 Cup Coconut Flour
• 3/4 Cup Unsweetened Cocoa Powder
• 1/4 Teaspoon Sea Salt
• 1 1/2 Teaspoon Baking Soda
• 3/4 Cup Dark Chocolate Chips (Optional, if you don't want the double chocolate, but who wouldn't want that?)
• 1/2 Cup Sliced Almonds (Optional)

Makes 12 Muffins.

Preheat oven to 350 degrees. Make flax eggs and set aside. Mash bananas in a large bowl. Add coconut oil,  maple syrup and vanilla extract, mix well. Add flax eggs; mix again. In a separate bowl, whisk together coconut flour, cocoa powder, sea salt and baking soda. Add the dry mix to the wet and stir until just combined. Fold in chocolate chips. Spoon batter into greased or lined muffin tins, filling them all the way. Sprinkle with almonds. Bake for 30-35 minutes or until firm or a toothpick comes out cleanly. Allow to cool for a few minutes before serving. Enjoy!

Note: Do not try substituting different flour for the coconut flour. It will not work due to the absorbent quality of the coconut flour. I found that neither the banana nor the coconut flavor was detectable. 

What's your favorite donut or muffin recipe?

Peace & Love,

Joy