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Vegan + Gluten Free Chocolate Chip Muffins
Vegan | Gluten-Free | Nut-Free
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12
Ingredients
Wet:
- 1 and 1/2 cup unsweetened non-dairy milk
- 1/3 cup avocado oil
- 2 Tablespoons flaxseed meal
- 1 teaspoon gluten-free vanilla extract
Dry:
- 1 and 3/4 cup gluten free flour blend*
- 3/4 cup coconut sugar
- 2 teaspoon baking powder
- 1 and 1/2 teaspoon xanthan gum Omit if your gluten free flour blend already contains this
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 3/4 cup chocolate chips more to decorate the tops **
Instructions
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Preheat the oven to 400 degrees with the oven rack in the middle. Line 12 muffin cups with paper or silicone liners.
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In a medium sized mixing bowl, combine all the wet ingredients with a whisk. let sit while mixing the dry ingredients to allow the flaxseed meal to gel slightly.
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In a large mixing bowl combine the gluten free flour, coconut sugar, baking powder, xanthan gum (if using*), baking soda and sea salt. Use a whisk to remove any lumps.
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Pour the wet mixture into the dry and using a spatula or wooden spoon gently stir to combine. Make sure everything is fully combined, but be careful not to overstir as this will cause muffins to become gummy. Lastly, stir in the chocolate chips.
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Pour about 1/3 - 1/2 cup of batter into each muffin cup and top with a small sprinkle of chocolate chips.
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Bake for about 15 minutes, or until a toothpick comes out clean.
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Enjoy!
Recipe Notes
*I like Trader Joe's Gluten Free Flour Blend.
**My favorite chocolate chips are Enjoy Life Mini Chips. For a sugar-free chocolate chip, use Lily's Stevia Sweetened Chocolate Chips.