Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners. Set aside.

In a large bowl, sift together the dry ingredients: oat flour, cocoa powder, baking soda and salt.

 

Add water and milk to a microwave-safe bowl. Heat in 10-second increments until just warm. This will prevent the melted coconut oil from solidifying once mixed with these liquids.

In a medium bowl, whisk together all wet ingredients: water, milk, coconut oil, sugar, maple syrup and extracts. Whisk until well incorporated.

Add wet ingredients to dry ingredients. Whisk until just incorporated, making sure no flour patches remain. Fold in chocolate chips.

Pour batter evenly into prepared muffin pan—filling each cup about 3/4 of the way for a greater quantity of smaller muffins, or all the way to the top for a smaller quantity of big, domed-top muffins. Bake for 16-24 minutes (on the higher end for larger muffins). Mine took 24 minutes for larger muffins. Insert a toothpick to test for doneness—it should come out mostly dry, with a few muffin bits on it.

Place muffin pan on a cooling rack to cool for 30 minutes. Remove muffins from muffin pan and continue cooling on rack until completely cool, 1-3 hours. Enjoy! Storing instructions below. Adapted from my Easy Gluten Free Vegan Dark Chocolate Muffins.Also try my 5 minute Easy Peppermint Fudge, my Moist & Fudgy Ganache Peppermint Brownies and my Vegan Gluten Free Chocolate Cupcakes.