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These muffins are perfect for breakfast, a snack, or a sweet treat with your afternoon tea or coffee.
Store any leftovers in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
Variations:
Nutty Muffins: Add 1/4 cup of chopped walnuts or almonds to the batter for a crunchy texture.
Fruit Twist: Add 1/2 cup of fresh raspberries or mashed banana to the batter for a fruity version.
FAQ:
Can I substitute the coconut oil? Yes, you can use any vegetable oil or even melted vegan butter as a substitute for coconut oil.
Is there a sugar-free version? You can use stevia, monk fruit, or another sugar substitute in place of the coconut sugar, but keep in mind this may alter the taste slightly.
Can I use oat flour instead of a gluten-free flour blend? Yes, oat flour can be used, but you might need to adjust the liquid ingredients slightly for the best consistency.
Prep Time: 10 minutes
Cook Time: 18-20 minutes
Total Time: 28-30 minutes
Servings: 12 muffins
Indulge in these rich, chocolatey, gluten-free, and vegan muffins that are simple to make and sure to impress! Enjoy every bite!
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