Gluten-Free Double Chocolate Chip Muffins
You have to try these delicious gluten-free double chocolate chip muffins. They are easy to make, allergen friendly, and will even cure a sweet tooth.
Ingredients
Wet Ingredients
- ½ cup vegan butter
- 1 cup turbinado sugar
- 2 eggs
- ½ cup almond milk you can use either vanilla flavored or original
- 1 tbsp. vanilla extract
Dry Ingredients
- 1 & ¼ cup gluten-free flour
- ¼ cup almond flour
- 1 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- ½ cup cocoa powder
Other
- ½ cup chocolate chips
Instructions
- Allow the vegan butter to soften.
- Pre-heat the oven to 350 degrees Fahrenheit.
- Cream the butter and the sugar. Then add the eggs one at a time mixing after each one. Lastly, add the vanilla extract.
- Combine and sift the dry ingredients in a separate bowl. Slowly add half of the dry ingredients to the wet. Then add the almond milk. Finally, add the second half of the dry ingredients.
- Once mixed well, fold in the chocolate chips.
- Grease the muffin tray or use individual muffin tins. Evenly distribute the batter into the muffin tray.
- Bake for 25-30 minutes on 350 degrees Fahrenheit. Check with a tooth pick, when the toothpick comes out clean, remove the muffins allow to cool for a few minutes and then carefully transfer to a cooling rack.