1/2 cup (120ml) unsweetened applesauce: This is used as a vegan egg replacement and adds moisture to the muffins.
1 tsp vanilla extract: Enhances the chocolate flavor.
1/4 cup (30g) cocoa powder: Adds extra chocolate flavor and deepens the color.
1/2 tsp baking powder: Helps the muffins rise slightly.
1/4 tsp sea salt: Balances the sweetness and enhances the chocolate taste.
Instructions
Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it with coconut oil to prevent sticking.
Melt the Chocolate: In a medium saucepan over low heat, melt the dairy-free dark chocolate chips with the coconut milk. Stir continuously until the mixture is smooth and fully melted. Remove from heat.
Mix in the Sweetener and Almond Butter: Once the chocolate is melted, stir in the maple syrup and almond butter. Mix well until everything is fully combined. The mixture should be smooth and glossy.
Add the Applesauce and Vanilla: Stir in the unsweetened applesauce and vanilla extract. The applesauce not only adds moisture but also helps to bind the ingredients together in place of eggs.
Incorporate the Dry Ingredients: Sift in the cocoa powder, baking powder, and sea salt. Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix to keep the muffins light and fluffy.
Pour into Muffin Tin:
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