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Bakery Style Double Chocolate Gluten Free Muffins

Gluten free muffins are probably a god send for those of you that eat gluten free. I couldn’t imagine giving up muffins.  We have an amazing , healthy alternative to the high fat muffins from the coffee shops or bakery.  You will feel guilty eating this, but for no reason at all!

Ingredients

1 cup coconut milk
1 tablespoon white vinegar
2 cups gluten-free all-purpose flour
1½ teaspoons xanthan gum (such as Bob’s Red Mill)
⅔ cups Hershey’s unsweetened cocoa
¾ cups granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
½ teaspoon sea salt
½ cup chocolate chips
2 eggs
2 teaspoons pure vanilla extract
½ cup sunflower or canola oil

Instructions

Bakery Style Gluten Free Double Chocolate Muffins

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Ingredients

• 1 cup coconut milk
• 1 tablespoon white vinegar
• 2 cups gluten-free all-purpose flour
• 11/2 teaspoons xanthan gum, such as Bob's Red Mill
• 2/3 cups Hershey's unsweetened cocoa
• 3/4 cups granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1/2 cup chocolate chips
• 2 eggs
• 2 teaspoons pure vanilla extract
• 1/2 cup sunflower or canola oil

Instructions

1. Before you begin, set out 1 cup of coconut milk and 2 eggs and bring them to room temperature. Preheat oven to 400 degrees F. Line a muffin tin with silicone cupcake liners or regular cupcake liners.
2. In a small bowl, whisk together the milk and vinegar. Set aside.
3. In a large bowl, mix the dry ingredients thoroughly. Add eggs, vanilla and oil and stir until combined, and dump the milk and vinegar mixture in, stirring thoroughly again. Add chocolate chips.
4. Pour mixture into each of the muffin cups 3/4 way full.
5. Top with additional chocolate chips and bake for 15-20 minutes.