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Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease the cups.
Mix the Dry Ingredients:
In a large bowl, whisk together the gluten-free flour, cocoa powder, baking soda, baking powder, and salt until fully combined.
Combine the Wet Ingredients:
In a separate bowl, mix the coconut sugar, melted coconut oil, almond milk, vanilla extract, and apple cider vinegar. Stir until smooth.
Combine Wet and Dry:
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
Fold in the Chocolate Chips:
If using, fold the dairy-free chocolate chips into the batter for extra richness.
Fill the Muffin Tin:
Divide the batter evenly among the muffin cups, filling each about 3/4 full.
Bake the Muffins:
Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Serving and Storage Tips:
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