The FUDGIEST Vegan & Gluten-Free Chocolate Muffins! 🍫

These ultra moist chocolate muffins taste like fudgy brownies, yet they are vegan, gluten-free and made with apple sauce and oat flour. Oh my god, it's still warm and just perfect. So sweet and soft and gooey and oh my god, I could eat this whole plate and this whole mug cake. It's so so good. And the recipe is also in my cookbook Simple and Delicious Vegan on page 76 here. I hope you will give it a try and let's do this. Start by chopping 90 grams or half a cup of dairy-free chocolate into small pieces. Set some aside for topping the muffins later. Add 160 grams or two-thirds of a cup of unsweetened apple sauce followed by 65 grams or a quarter cup of nut butter. I used coconut sugar before, but this time I wanted to taste 80 grams or a quarter cup of maple syrup instead. Add one tablespoon of apple cider vinegar and one teaspoon of vanilla extract. Pour in 180 milliliters or three quarters of a cup of almond milk. Then blend until the mixture is smooth and creamy. Add 120 grams or one and one-third cups of gluten-free oat flour, 50 grams or half cup of unsweetened cocoa powder, one teaspoon of baking powder, a quarter teaspoon of baking soda and a quarter teaspoon of salt. Blend everything until you have a smooth even chocolate batter. Stop and scrape down the sides of the food processor if needed. Then blend again until no dry patches remain. Be careful not to overmix. Add most of the chopped chocolate, reserving some for the tops. Gently fold it into the batter with a spoon until evenly distributed. Cut small squares of parchment paper and press them into the walls of a muffin pan. Alternatively, use regular paper liners or lightly grease the pan. Divide the batter evenly among the prepared muffin cups. The recipe makes about seven to eight muffins depending on their size. Sprinkle the reserved chocolate over the top of each muffin. Bake them in a preheated oven at 360 degrees Fahrenheit or 180 degrees Celsius for 25 to 27 minutes. They are ready when the small cracks appear on top. You can also insert a toothpick into the center of a muffin. It should come out almost clean. A few moist crumbs are fine, but the toothpick shouldn't be wet. Let the muffins cool before removing them from the pan. They turn out wonderfully soft, moist and intensely chocolatey. Store any leftovers in an airtight container in the refrigerator for up to five days or freeze them for up to three months. So here you can see the chocolate muffins and they smell so amazing. I wish you could smell them, but it's all for me. I'm sorry. And because my muffin tin only had like six of these holes or cavities or how do you call that, I also made a mug cake. So this is like a double muffin and I'm sure it's even better because it will be very, very moist and I will try it now. It's still hot. Just took it out of the oven. Can't wait. Oh my God. So good. It's still warm and just perfect. And if you imagine, no wheat flour, no refined sugar, no oil, no gluten, vegan, no dairy, no eggs, no butter, but still so, so good. And yeah, I hope you will try it. Let me know what you think and please subscribe. Don't forget to hit the bell and see you next time. Bye bye.