gluten free vegan dark chocolate muffins
AUTHOR: Sarah Bakes Gluten Free
RECIPE TYPE: muffins
SERVES: 12
- 1 1/3 cup Sarah's gluten free flour blend
- 1/2 cup high quality cocoa powder
- 1/2 cup coconut sugar
- 1/4 cup almond flour
- 1/4 cup hemp hearts
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 cup plus 2 tablespoons unsweetened almond or coconut milk
- 1/2 cup pumpkin puree
- 1/3 cup refined coconut oil, melted
- 1/4 cup pure maple syrup
- 1/4 cup water
- 1 1/2 teaspoons pure vanilla extract
- 1 teaspoon apple cider vinegar
- 1/2 cup chopped dark or semisweet dairy free chocolate
- Preheat oven to 350 degrees. Line muffin tin with paper liners or spray with nonstick cooking spray.
- In large bowl, whisk together flour, cocoa powder, coconut sugar, almond flour, hemp hearts, baking powder, baking soda and salt. Set aside.
- Stir together almond milk, pumpkin puree, melted coconut oil, maple syrup, water, vanilla extract and apple cider vinegar in separate bowl.
- Pour liquid mixture over flour mixture and stir to combine. Fold in chopped chocolate, reserving 2 tablespoons.
- Scoop batter into prepared muffin tin. Top with remaining chopped chocolate.
- Bake muffins 18-20 minutes. Remove from muffin tin and place on cooling rack to cool completely.
Recipe by Sarah Bakes Gluten Free at https://www.sarahbakesgfree.com/2016/09/gluten-free-vegan-dark-chocolate-muffins.html
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