GRIZZLY BEAR MUFFINS (VEGAN CHOCOLATE CHUNK OAT MUFFINS)

Grizzly Bear Muffins (Vegan Chocolate Chunk Oat Muffins) image

Provided by Kare for Kitchen Treaty

Time 35m

Number Of Ingredients 12

2 tablespoons ground flaxseed + 6 tablespoons (1/3 cup water)
1 1/2 cups all-purpose flour
1/2 cup rolled oats
2/3 cup granulated sugar
1/3 cup cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine-grain sea salt
1 1/4 cups unsweetened almond milk
1/2 cup canola oil
1 teaspoon pure vanilla extract
1/2 cup + 1/3 cup vegan chocolate chunks (or chips, divided*)

Steps:

Preheat oven to 375 degrees Fahrenheit. Grease the tins of a standard-size 12-cup muffin tin with your favorite oil mister, non-stick spray, or rub each cup with a bit of oil. Or the the lazy route, like me, and just use paper liners!
In a medium bowl, mix together the ground flaxseed and the water. Set aside and let sit for 5 minutes to gel.
In a large bowl, stir together the flour, oats, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the almond milk, oil, and vanilla extract to the medium bowl with the flax. Stir to combine.
Pour the wet ingredients over the dry ingredients. Stir just until combined. Fold in 1/2 cup of the chocolate chunks or chips.
Divide batter between the 12 muffin cups. Top each with the remaining 1/3 cup chocolate chunks.
Bake until the tops spring back when you poke them gently and/or when a toothpick inserted into the center comes out dry, about 20 minutes.
Remove from oven and let cool for about 10 minutes, then transfer each muffin to a wire rack to cool completely. Muffins will be tender to start with but less tender once they cool.