Double Chocolate & Peanut Butter Muffin

Okay, this isn't your normal muffin. First, it doesn't rise up tall like a normal muffin. I found this recipe online and it was not vegan. I changed a few ingredients so that it would be vegan and I am in love with these. Warm a muffin for a few seconds in the microwave and then top with a scoop of vegan ice cream and you will slide out of your chair it's so damn good!

I used a silicone muffin liner and placed it on a cookie sheet for stability. Let the muffins cool completely and it's easy to pop them out of the silicone. 

1/4 cup cocoa powder

2 tablespoons oat flour (just add oats to a spice grounder)

1/2 teaspoon baking soda

1/4 teaspoon baking powder

2 tablespoons Organic Coconut Palm sugar

1/2 cup creamy peanut butter (buy pb that is only peanuts, no oil or salt added)

1/4 cup unsweetened applesauce

1/4 cup vegan unsweet almond milk yogurt

1 teaspoon vanilla extract

2 tablespoons honey

1 tablespoon flaxseed meal + 3 tablespoons water, mix well and set aside

5 tablespoons dark vegan chocolate chips + a few to add to the top

Preheat oven to 350F. I used a silicone muffin pan; if you don't have one and use a regular pan spray the cavities. 

In a large bowl stir the cocoa powder, oat flour (measure after it's turned into flour), baking soda, baking powder, salt and sugar.

In a separate bowl combine the peanut butter, applesauce, yogurt, vanilla and honey. Mix until combined.

Add dry ingredients to the wet and mix well. Add the flax egg and combine.

Stir in chocolate chips.

Fill 8 muffin cavities and top with a couple of chips. Add water to fill the cavities you don't fill with batter.

Bake for 20-25 minutes until a toothpick inserted in the center comes out clean.

Enjoy!!!!