These muffins are easy, dense and appropriately chocolatey. Let me start off by saying that. The first time I tried making them I used buckwheat flour and it was no good. Let’s just say I want to like buckwheat, but I just don’t. This time around, I think I got it right. Oat flour, and cocoa powder, accented with blackberries combines oh so well. I’m not the biggest muffin lover; for me they almost always have to be chocolate. These fit the bill, and they’re not packed with unhealthy ingredients. I think they’re good to have anytime of day and worth the indulgence.
Make 12 muffins
1 tbsp ground flax, with 3 tbsp water
1/2 cup maple syrup
2 tsp vanilla extract
6 tbsp non-dairy milk
4 tbsp vegan brown sugar
2 cups and 4 tbsp oat flour (ground fresh from rolled oats)
1/3 cup and 1 tbsp cocoa powder
2 tbsp starch (I used tapioca)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup (with a few extra tablespoons, optional) vegan chocolate chips
around 1 cup blackberries (optional)
Add the flax and water to a large bowl and stir. Prepare the oat flour by grinding rolled oats in a blender or food processor. Preheat the oven to 350F.
Add the maple syrup, vanilla, sugar and non-dairy milk to the same bowl as the flax. In another large bowl, add the oat flour, cocoa powder, starch, baking powder, soda and salt. Stir.
Next, add the dry ingredients to the wet. Stir until it is mostly incorporated, then add in the chocolate chips and stir in, only until the ingredients are incorporated.
Grease a 12 muffin pan. Scoop in the batter as evenly as you can. If you are using blackberries, add them in to the batter once it is in the tray. You can use a spoon the push the blackberries deeper into the batter if you would like.
Place in the oven and bake for 18 to 20 minutes. When you remove them from the oven, let them cool in the pan for at least 10 minutes.
When you remove the muffins from the pan you can either serve hot or let cool further on a separate dish before storing.