Double Chocolate Muffins

 This recipe started from Veggie and the Beast. The changes we made are indictated with an *

Ingredients:

• 1 tablespoon flax meal *
• 3 tablespoons warm water
• 3/4 cup black beans (rinse and drain well, if from a can)
• 2 TBS applesauce *
• 2 tablespoons maple syrup
• ½ cup cane sugar
• 1 cup almond milk, room temp
• ½ tablespoon vanilla extract
• 1 1/3 cup oat flour *
• ¼ cup high-quality cocoa
• 2 teaspoons baking powder
• ¼ teaspoon salt
• ½ cup white chocolate chips (allergen free and vegan friendly) *

Directions:

1. Preheat oven to 400 degrees.
2. Combine the flax, water, black beans, applesauce, maple syrup, cane sugar, almond milk and vanilla in a blender or food processor, and process until mostly smooth.
3. Add the flour, cocoa, baking powder, and salt to the processor, and pulse until just incorporated. Set aside 2 tablespoons of the chocolate chips, and stir the remaining chips into the batter.
4. Divide batter among 12 well-greased muffin liners, and sprinkle with remaining chocolate chips. Bake for 17-20 minutes, until a knife inserted in the center comes out clean.