Chocolate Chocolate Chip Muffins (gluten-free, dairy-free, egg-free, vegan)
Johnna's Favorite Gluten-Free Flour Blend
unsweetened cocoa powder
(I use So Delicious cultured coconut milk)
(I use So Delicious Coconut Beverage or unsweetened almond milk)
(I use Enjoy Life dairy-free chips)
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.
Recipe and Photos Copyright Johnna Wright Perry, In Johnna's Kitchen. Do not reprint without express written permission.