Grizzly Bear Muffins Vegan Chocolate Chunk Oat Muffins Recipes

GRIZZLY BEAR MUFFINS (VEGAN CHOCOLATE CHUNK OAT MUFFINS)

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.

CHOCOLATE OATMEAL WALNUT MUFFINS

Steps:

• Heat oven to 400°F
• Grease or line muffin cups (2-1/2-inches in diameter) with paper bake cups.
• Stir together oats and buttermilk in small bowl; let stand 20 minutes.
• Stir together oil, sugar, egg and vanilla in large bowl.
• Add oats mixture, stirring well.
• Stir together flour, cocoa, baking powder, salt and baking soda.
• Add to oats mixture, blending until moistened.
• Stir in nuts.
• Fill muffin cups 2/3 full with batter.
• Bake 16 to 18 minutes or until wooden pick inserted in center comes out clean.
• Remove from pan to wire rack.
• Sprinkle muffin tops with powdered sugar, if desired.
• Serve warm or cool.