- 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: Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. The batter will be thick, so use a spoon or spatula to smooth the tops if needed.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes. The muffins should rise slightly and develop a cracked, glossy top, similar to what you see in the image.
- Check for Doneness: Insert a toothpick into the center of a muffin. If it comes out mostly clean with just a few moist crumbs, the muffins are done. Be careful not to overbake to keep the centers fudgy.
- Cool: Allow the muffins to cool in the tin for about 10 minutes before transferring them to a wire rack to cool completely. This helps them firm up and makes them easier to handle.
- Serve: These muffins are best enjoyed warm when the centers are still gooey and the chocolate flavor is at its peak. You can also serve them at room temperature or even chilled for a denser texture.
Nutrition Information
- Calories: Approximately 220 per muffin
- Total Fat: 14g
- Saturated Fat: 8g
- Cholesterol: 0mg
- Sodium: 95mg
- Total Carbohydrates: 24g
- Dietary Fiber: 4g
- Sugars: 15g
- Protein: 4g
Tips and Variations
- Storage: Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week or freeze for up to 3 months.
- Optional Add-ins: For extra texture, you can fold in chopped nuts like walnuts or pecans, or even additional chocolate chips into the batter.
- Serving Suggestions: Enjoy these muffins as a decadent dessert, paired with a scoop of dairy-free ice cream, or as a midday snack with a cup of coffee or tea.
- Health Boost: To increase the fiber content, consider adding a tablespoon of ground flaxseed or chia seeds to the batter.
Conclusion
These vegan flourless chocolate muffins are an indulgent yet healthy treat that will satisfy any chocolate lover. With their rich, fudgy texture and deep chocolate flavor, they make for a perfect dessert or snack, whether you’re following a vegan diet or simply looking for a gluten-free option. Enjoy them fresh out of the oven or store them for later – they’re delicious any time of day!
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