Double Chocolate Muffin Tops (GF Vegan, oil-free, refined sugar free)

My mom told me she was craving chocolate so I decided to indulge her with a delicious yet nutrient-dense dessert. These muffin tops are allergy-friendly, fudge-y, and have a light molasses flavor. These beat Vita Tops any day! They're even picky 3-year-old approved ;)

Double Chocolate Muffin Tops (GF Vegan, oil-free, refined sugar free)

Yields: 12 | Time: 1 hour

Dry:

3/4 cup oat flour

3/4 cup almond flour

1/4 cup cocoa powder

2 tsp baking powder

1/2 tsp cinnamon

1/2 tsp pink salt

Wet:

1 cup date paste (7 large medjools *175g* and 1/4 cup+ water)

1 flax egg (1 heaping tbs golden flaxmeal + 3 tbs water)

1/4 cup blackstrap molasses*

1/2 cup plain applesauce

1/4 cup plain plant milk

2 tbs coconut sugar
1 tsp vanilla extract

1/4 cup chocolate chunks**

* If you don't like the taste of molasses, date syrup is a nutritious alternative

** I recommend Enjoy Life brand

Mix the flaxmeal and water in a small bowl. Add the dates to a small bowl of water to soak. Wait 10 minutes.

Preheat oven to 350F/177C.

Pit the dates and add to a small food processor with water. Blend until smooth.

Sift all the dry ingredients into a mixing bowl.

In another bowl, mix all the wet ingredients gently with a spoon.

Pour in half of the dry ingredients, fold, pour in the rest and fold again until incorporated.

Add a tablespoon of batter into each muffin mold (use a silicone tin so there's no sticking).

Add six chocolate chunks to each muffin and top with the remaining batter.

Bake for 26-28 minutes depending on how fudge-y you want them.

Remove from the oven and let cool/rest for 20 minutes.

Squeeze the molds gently from underneath before popping the muffins out.

Serve with a tall glass of cold plant milk!

Enjoy :)

Create, share, love at first bite!
Instagram | Youtube

Nutrition facts (per muffin):

Calories: 160

Fat: 5.8

Sat: .5g

Protein: 3.5g

Carbs: 26g
  Fiber: 4g

Manganese 29% DV
Magnesium 12% DV

Potassium 14% DV

Copper 14% DV
Calcium 9% DV

Iron 12% DV
Selenium 5% DV

Update: Since these were such a big hit I decided to make them again but I realized halfway through I was out of dairy-free baking chips. Using my quick thinking I threw in some peanuts instead and they were fab! Good for those lovers of chocolate and peanut flavors together - but who isn't?