Gluten Free & Vegan Double Chocolate Muffins 🍫

In a bowl, combine 2 cups of gluten-free flour, 1/2 cup cocoa powder, 1 tbsp baking powder, and 1 tsp cornstarch. Whisk together and set aside.

In another bowl, add 1 cup of organic cane sugar and ensure it is vegan. Then add 1/2 cup of melted dairy-free butter and 1 tsp vanilla extract. Whisk these together.

Whisk in 1/2 cup of unsweetened dairy-free yogurt.

Mix in 1 cup of almond milk combined with 1 tsp apple cider vinegar to create a vegan buttermilk. Whisk until combined.

Add the wet ingredients to the dry ingredients and slowly whisk together, being careful not to let the cocoa powder puff up.

Ensure all dry ingredients are mixed in, scraping down the sides of the bowl.

Fold in 1/2 cup of dairy-free chocolate chips until evenly distributed.

Scoop the thick batter into a prepared muffin pan lined with paper liners, filling each liner generously.

Bake the muffins at 350°F for about 20 to 25 minutes, or until a toothpick inserted in the center comes out clean with no wet batter.

Once baked, let the muffins cool slightly and enjoy.

Equipment Needed

Spice Level:

Dietary

Allergens