Vegan Double Chocolate Brownie Muffins

• 1 tablespoon ground flaxseed
• 1 cup whole wheat pastry flour
• 1/2 cup old-fashioned oats
• 1/2 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 2 teaspoons salt
• 1/4 cup maple syrup
• 1/4 cup melted coconut oil or canola oil
• 1 cup unsweetened applesauce
• 1/2 cup dairy-free dark chocolate chips

1. Preheat oven to 375F and line a muffin tin with muffin cup liners.
2. Prepare flax egg: combine 1 tablespoon ground flaxseed with 3 tablespoons water. Let sit until thickened, about 5 minutes.
3. In a medium-sized bowl, combine flour, oats, cocoa powder, baking powder and salt.
4. Make a well in the center of the dry ingredients and add maple syrup, oil, applesauce, and prepared flax egg.
5. Stir until just combined (be careful not to over-stir!).
6. Gently fold in chocolate chips.
7. Divide batter evenly among muffin cups, filling each about 2/3 full.
8. Remove muffins from the oven and let cool in muffin tin for about 5 minutes. Once completely cool, store in an air-tight container for up to one week.

ground flaxseed, whole wheat pastry flour, oldfashioned oats, cocoa, baking powder, salt, maple syrup, coconut oil, unsweetened applesauce, chocolate chips

Taken from food52.com/recipes/38063-vegan-double-chocolate-brownie-muffins (may not work)