Double Chocolate Chip Muffins

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DRY INGREDIENTS:

2 cups gluten free oat flour (gluten free oats ground in a blender work great!)
1/2 cup unsweetened cacao/ cocoa powder
1 tsp baking soda
1/4 tsp salt
1 cup vegan chocolate chips (Enjoy Life Brand)

WET INGREDIENTS: 

1/2 cup + 2 tbsp water
1/2 cup + 2 tbsp light canned coconut milk (I like Organic 365 brand) 
3 tbsp melted coconut oil
1/4 cup coconut sugar
1/4 cup pure maple syrup
1 1/2 tsp pure vanilla extract


INSTRUCTIONS: 

Preheat the oven to 350 degrees. Spray a muffin tin with non stick spray and set aside.
In a large bowl, mix together all the dry ingredients, besides the chocolate chips! 
Add water and milk to a microwave safe bowl. Heat in 10-second ingredients until just warm. This will prevent the coconut oil from solidifying once mixed all together. 
In a medium bowl, whisk together all wet ingredients: water, coconut milk, melted coconut oil, sugar, maple syrup and vanilla. Whisk until well incorporated. 
Add wet ingredients to dry until no flour-y patches remain. Fold in chocolate chips last! 
Pour batter evenly into muffin pan - filling each cup about 3/4 of the way. Sprinkle a few more chocolate chips on top if you chose. 
Bake for 16-24 minutes. Test the middle with a fork or tooth pick until it comes out mostly clean with a few muffin- bits on it! 
Let them cool and store in an air tight container for up to 1 week or freeze in an airtight container for longer! 
To reheat them, microwave in 10 second increments until warm.