-
Preheat the oven to 400 degrees and line 8 muffin tins.
-
In a large mixing bowl combine the gluten free flour, coconut sugar, cocoa powder, baking powder, xanthan gum (if using*), baking soda and sea salt. Use a whisk to remove any lumps.
-
In a separate bowl combine the unsweetened non-dairy milk, Grapeseed oil, egg or flax-egg and vanilla. Pour this into the dry ingredients and combine.
-
Gently stir in the chocolate chips. Pour about 1/2 cup of better into each muffin cup and top with 2 or 3 chocolate chips.
-
Bake for about 15 to 20 minutes, or until a toothpick comes out clean.
-
Enjoy!