Double Chocolate Muffins: vegan & glutenfree version

The last days have been wonderful. It’s still only March, yet we’ve had almost 20 degrees here in Stockholm. Isn’t that weird? I mean, I live in Sweden, where it’s winter 6 months a year and we’ve had such warm weather in March. Today it went back to normal with 3°C and snow. Gah!

Since I’ve been working quite a lot both Monday and Tuesday (at my part-time job) I had today off and had a lot of things planned. Firstly, I promised to be interviewed by a girl writing her Bachelor thesis about international food bloggers. How cool is that?

My Bachelor thesis was about cell cultures, stem cells and genetic expressions, which I find interesting and all, but I mean, a thesis about food bloggers – that’s really something. So, I had prepared to spend my morning on Skype, having this interview but 15 minutes before the meeting were about to start the construction workers outside our house started to work with some machine that gave a lot of noise. So, I had no choice but to leave my cozy space and go out for a walk. In 3 degrees and snow. The interview was really great though.

After buying groceries I headed home to prepare lunch and to answer emails. I have a lot of my to do list this week and this afternoon I’m gonna spend in my home office. I have a lot of writing to do and I’m just gonna be really efficient and get stuff done. I have so many projects going on in my head and a lot of creative ideas for content that I want to share with you guys. Also, I have a lot of old recipes (from my old blog at The Waves We Make) that I need to publish on my website. So, I have a lot to do today and I could really need a huge cup of coffee and a chocolate muffin to keep me motivated.

As you might have seen on Instagram, I have shared quite a few photos of chocolate muffins lately. So many of you have asked about the recipe so sharing that with you was on top of my to do-list. So here we go, double chocolate muffins for you <3

Double Chocolate Muffins

12 muffins

100 g butter / non-flavored coconut oil
1 dl oat milk
2 eggs / 2 flax eggs (see how you make flax eggs here)
1 1/2 dl coconut sugar
1 dl cacao
2 dl wheat flour (or glutenfree flour mix)
1 tsp baking powder
2 tsp vanilla sugar
pinch of ground vanilla
1 tsp sea salt
100 g organic, vegan dark chocolate

Directions

1. Preheat the oven to 220°C

2. Whisk together eggs, sugar and coconut sugar.

3. Melt the butter/coconut oil and add the oat milk.

4. In a baking bowl, add all the dry ingredients and stir together.

5. Coarsely chop the dark chocolate.

6. Add the egg batter and the melted butter/oil to the flour mix. Stir to combine. Finally, add around 3/4 of the chopped chocolate and stir again.

7. Divide the batter between 12 muffin liners and sprinkle with the remaining chocolate. Bake in the middle of the oven for 10-15 minutes.