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Chocolate Chocolate Chip Muffins (gluten-free, dairy-free, egg-free, vegan)
Author
Johnna
Ingredients
1
cup
Johnna's Favorite Gluten-Free Flour Blend
1/2
cup
almond flour
3/4
cup
coconut sugar
1/4
cup
unsweetened cocoa powder
2
teaspoons
baking powder
1
teaspoon
baking soda
1/2
teaspoon
sea salt
6
ounces
non-dairy yogurt
(I use So Delicious cultured coconut milk)
2/3
cup
non-dairy milk
(I use So Delicious Coconut Beverage or unsweetened almond milk)
1
teaspoon
vanilla extract
1/2
cup
chocolate chips
(I use Enjoy Life dairy-free chips)
Instructions
Preheat oven to 350 degrees. Line 10 cavities of a muffin pan with paper cupcake liners.
In a large mixing bowl, stir together flour, almond flour, coconut sugar, cocoa powder, baking powder baking soda and sea salt. Set aside.
In a medium mixing bowl, combine non-dairy yogurt, non-dairy milk and vanilla extract.
Add liquid mixture to dry mixture, stirring just to combine.
Once combined, add in chocolate chips.
Pour batter into wells of muffin pan, a scant 1/3 cup in each of the ten cavities.
Bake at 350 degrees for 15 to 17 minutes, until a toothpick inserted into the center comes out clean.