Ingredients
1 1/2 cups gluten free flour blend
1/2 cup cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 large eggs
1/2 cup maple syrup
1/3 cup coconut oil, melted
1 tsp vanilla extract
1/2 cup almond milk
1/2 cup chocolate chips
Instructions
Preheat the oven to 350°F and line a muffin pan with parchment paper liners.
In a large mixing bowl, whisk together the gluten free flour blend, cocoa powder, baking powder, baking soda, and salt.
In a separate glass mixing bowl, whisk the eggs, maple syrup, melted coconut oil, and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, alternating with almond milk, and mix with a silicone spatula until just combined.
Fold in the chocolate chips with a wooden spoon.
Divide the batter evenly among the muffin cups using a measuring cup.
Bake for 18-20 minutes or until a toothpick inserted comes out clean.
Cool on a wire cooling rack before serving.
- Prep Time: 10
- Cook Time: 20
- Category: More Muffins
- Method: Baked
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 23
- Sodium: 300
- Fat: 27
- Saturated Fat: 10
- Unsaturated Fat: 16
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 5
- Protein: 11
- Cholesterol: 10