I can’t come within thirty feet of a bakery.
Because I know if I do I won’t be able to resist stopping in, and possibly sampling a few baked goods.
Or as many as I can carry…
And I must admit, my #1 weakness when it comes to any bakery is the fresh batch of double chocolate muffins that always seems to be sitting really close to the window.
It’s almost as if they were put there just for me.
“Back away Havens, you’re here to pick up eclairs for your sisters. You don’t need the muffins. Okay, maybe just one.”
Of course, I’m 100% against deprivation, so instead of suffering chocolate-muffin withdrawal, I decided to make my own double chocolate muffin recipe… Healthified!
This Double Chocolate Muffin recipe is gluten free, vegan, and much lower in calories than any muffin you’ll find at a bakery. And yet, it’s rich and decadently chocolaty due to the nut butter and dark chocolate chips included.
Actually, if you’d care to look below you might find I included an entire cup of dark chocolate chips in this recipe. While you can definitely cut this down some to achieve an even healthier muffin, to me they are a must. After all, it wouldn’t be a double chocolate muffin if you didn’t have double the chocolate chunks! Am I right!? 😉
So while the bakery I just so happen to pass on my way to and from school everyday always seems to be calling my name, with a batch of these muffins at home just waiting to be devoured… I think I can hold off on the bakery treats!
Double Chocolate Muffins
- 1/2 c gluten free multi-purpose flour
- 1 c rolled oats
- 1 tsp baking powder
- 1/2 c cocoa powder
- 3 tbs flax seed meal
- 1 large mashed banana
- 1/4 c almond butter
- 1 1/4 c almond milk
- 1/4 c light agave nectar
- 1 c vegan dark chocolate chips
Preheat oven to 375°F. Line a cupcake tin with cupcake liners, and grease lightly. Blend rolled oats in a blender or food processor until the consistency of oat flour has been reached. Pour into a large bowl, add flour, baking powder, cocoa powder, and flax seed meal and stir until combined. Add mashed banana and almond milk and stir until smooth. Fold in chocolate chips. Scoop into greased cupcake liners. Bake in the oven for 15 minutes, or until a toothpick comes out clean. Remove, let cool, and enjoy!
Nutritional Information (from myfitnesspal.com)
(Yields 18 muffins)