CHOCOLATE CHIP MOCHA MUFFINS

By tinathorn

Ingredients

• 2 cups (240g) spelt flour (which I definitely thought was gluten free…it isn’t. Get some certified gluten-free oats and grind them to make a flour for your gluten-free needs!)
• 1/2 cup (24g) unsweetened cocoa powder
• 2 tablespoon instant espresso
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup (56g) vegan butter or margarine, melted
• 1/4 cup (60g) crunchy peanut butter
• 1/4 cup maple syrup
• 1/4 cup molasses
• 8 oz unsweetened applesauce
• 4 oz unsweetened almond milk
• 2 teaspoons apple cider vinegar
• 1 teaspoon vanilla extract
• 2 teaspoons orange zest
• 60 g (64 chips if you’re a psycho) 60% cacao dark chocolate chips (anyone else think the bigger chips from Ghiradelli are a gift from some higher being?

Details

Adapted from quicheaweek.wordpress.com

Preparation

Step 1

Preheat your oven to 375 degrees.

In a medium bowl, combine your flour, cocoa powder, espresso, salt, and baking soda. Whisk it together til everything’s evenly incorporated. Set aside.

In another bowl, whisk together your melted fake butter, peanut butter, syrup, and molasses. Add in the apple sauce and vanilla extract and mix. Add in the milk and vinegar and orange zest.

Add your wet ingredients to your dry ingredients, mixing by hand until just smoothed. Don’t overwork it. Toss your chocolate chips in a pinch of spelt flour to coat them a bit and then add them to your batter.

Fill either greased muffin tins or fabulous silicone muffin cups 2/3 full with batter. Bake for 18 minutes or until a toothpick comes out dry when you stick in the center of a muffin.