Vegan Flour-less Chocolate Muffins

Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. The batter will be thick, so use a spoon or spatula to smooth the tops if needed.
Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes. The muffins should rise slightly and develop a cracked, glossy top, similar to what you see in the image.
Check for Doneness: Insert a toothpick into the center of a muffin. If it comes out mostly clean with just a few moist crumbs, the muffins are done. Be careful not to overbake to keep the centers fudgy.
Cool: Allow the muffins to cool in the tin for about 10 minutes before transferring them to a wire rack to cool completely. This helps them firm up and makes them easier to handle.
Serve: These muffins are best enjoyed warm when the centers are still gooey and the chocolate flavor is at its peak. You can also serve them at room temperature or even chilled for a denser texture.
Nutrition Information
Calories: Approximately 220 per muffin
Total Fat: 14g
Saturated Fat: 8g
Cholesterol: 0mg
Sodium: 95mg
Total Carbohydrates: 24g
Dietary Fiber: 4g
Sugars: 15g
Protein: 4g
Tips and Variations
Storage: Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week or freeze for up to 3 months.
Optional Add-ins: For extra texture, you can fold in chopped nuts like walnuts or pecans, or even additional chocolate chips into the batter.
Serving Suggestions: Enjoy these muffins as a decadent dessert, paired with a scoop of dairy-free ice cream, or as a midday snack with a cup of coffee or tea.

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