Vegan Chocolate Chip Muffins – These are Damn Good, I Promise!


Indulgence is necessary and tonight I did just that.  I was craving chocolate but didn’t want the guilt of something too rich & sinful.  So, in less than 10 minutes, I whipped up the following and baked at 350 degrees for ½ hour:

  • 1 cup gluten free oats
  • 1 apple, peeled & chopped fine in food processor
  • 2 small/medium sized bananas – mashed well
  • 1 tsp. cinammon
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • ½ bag semi sweet chocolate chips (vegan)
  • pinch of coconut oil
  • muffin liner cups
  • few TBL flax milk (or soy or almond milk)

These came out so gooey and delicious!  The recipe will yield about 9 medium muffins.  I usually enjoy 1-2 on the spot and then freeze the rest once they’ve cooled.  You can also refrigerate for a few days and enjoy throughout the week.  Note: I realize vegan chocolate isn’t always easy to find so if you’re not vegan, you can use regular ones and stick to the rest of the (vegan) recipe.  Carob is another great substitute if you don’t have vegan chocolate on hand.



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