Gluten Free, Vegan Dark Chocolate Muffins
free of gluten, dairy/casein, soy, corn, eggs, gums, rice, yeast
created by Carrie @ www.gingerlemongirl.com
printer-friendly recipe
Makes 12 regular muffins, or 24 mini-muffins
Dry Ingredients:
1/2 cup millet flour
1/2 cup blanched almond flour
1/2 cup sorghum flour
3 tablespoons cocoa powder
2 tablespoons ground flax seeds
1 teaspoon chia seeds
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon sea salt
Wet Ingredients:
1/2 cup applesauce or pumpkin puree
1/2 cup extra virgin olive oil -or- canola oil
1/3 cup agave nectar, maple syrup, or honey
1/4 cup almond milk
1 teaspoon vanilla
Add In's
1/3 cup Enjoy Life Allergen Free Chocolate Chips (these are minis - which work great for muffins!)
Directions:
Preheat oven to 350 degrees. Line a 12 cup muffin tin with paper liners. (I HIGHLY recommend using paper liners for this recipe.) In a large bowl whisk together all dry ingredients. In a smaller bowl mix together all wet ingredients. Pour wet ingredients into dry ingredients and mix together until you have a wet batter. Allow the batter to rest for 5 minutes to thicken. (The chia seeds & ground flax seeds will thicken the batter and give it the texture of a "regular" muffin batter.) Stir in the chocolate chips. Fill the paper liners about 3/4 full of muffin batter. Bake for 20-25 minutes until the a toothpick inserted in the middle of a muffin comes out with very few crumbs, or until you can gently touch the top of a muffin and it does not leave an impression.
Carrie's Notes:
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