Chocolate chip muffins have always been one of my favorite breakfast treats, and since going gluten-free and vegan, I knew I to make a version of chocolate chip muffins that I could eat. This recipe is super simple, the muffins have a great texture, and they taste amazing.
The first thing I do is get a big bowl and start adding my dry ingredients to it. I take the flour, sugar, baking powder, baking soda, and cocoa powder, and mix them all together. I would recommend using a flour that is a little more starchy, I find that it helps to make the ingredients stick together better, my favorite at the moments is the Simple Truth Gluten-Free flour that I get at King Soopers.
Then I take my wet ingredients and add them to the dry ingredients. Mix everything together until there are no lumps, and then add the chocolate chips.
I then took and added everything in to a greased muffin tin, I didn’t have enough to fill the last two spots, because I wanted my muffins to be pretty big.
Fill your greased muffin tin about 3/4 of the way full with the muffin batter. Put it in the oven for about 15-20 minutes, or until your toothpick comes out clean.
This was my finished product, they were soft and warm, and the chocolate chips just melted in your mouth.
Gluten-free vegan chocolate chip muffins
Ingredients:
¼ cup avocado oil 1 cup almond milk ½ cup sugar 1 ½ cups gluten-free all-purpose flour 2 tsp baking powder ¼ tsp baking soda 3 tbsp cocoa powder ½ cup chocolate chips
Preparation: 1. Preheat oven to 350 2. In a large bowl mix together sugar, flour, baking powder, baking soda, and cocoa powder. 3. Add avocado oil, and almond milk to the dry mixture and mix together. 4. Mix in chocolate chips. 5. Scoop batter into prepared muffin tin, and fill ¾ of the way. 6. Bake for 20-25 minutes or until toothpick comes out clean. 7. Makes 10