Double Chocolate Muffins (Vegan + GF)
Double Chocolate Muffins (Vegan + GF) are moist, chocolaty, and amazing! Just 1-bowl is required and super easy to make.
Ingredients
- 1/2 cup brown rice flour
- 1/2 cup corn starch
- 1/4 cup potato starch
- 2 teaspoon baking powder
- 1/2 cup cocoa powder
- 3/4 cup packed brown sugar
- Pinch of salt
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup almond or soy milk
- 1 cup vegan chocolate chunks or chips
Instructions
- Preheat the oven to 350°F (180°C). Line 10 muffin cups with liners or lightly grease them.
- Whisk brown rice flour, corn starch, potato starch, cocoa powder, baking powder, salt, and brown sugar in a large bowl.
- Add the oil, vanilla extract, and vegetable milk and stir until just combined. Add half of the chocolate, and leave the rest to end up the muffins.
- Pour the mixture into the prepared pans. Fill the muffins 3/4 full, dividing as evenly as possible.
- Bake for 25 minutes or until cooked. Keep in mind that all ovens are different, to know if it’s ready insert a toothpick into the center of the muffin, it should come out clean, with no streaks of batter.
- Five minutes before they are ready, add the rest of the chopped chocolate on top of the muffins.
- Let cool before removing.
Notes
Store the muffins in an air-tight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.