quickbread - chocolate muffin gluten free

By tinathorn

Ingredients

• 1 1/4 cups (approx.. 155 grams) gluten-free flour blend
• 1/4 cup (30 grams) cocoa powder
• 3/4 cup (150 grams) granulated sugar
• 1 teaspoon baking soda
• 7 ounces dairy-free milk (I use unsweetened coconut milk; you any dairy or DF milk you prefer.)
• 2 eggs
• 1/3 cup + 1 teaspoon coconut oil , melted
• 1 teaspoon pure vanilla extract (I like Nielsen Massey brand.)
• 1/4 About 1/4 cup (50 grams) dark chocolate (gluten-free, vegan), chopped (or sub chocolate chips)

Details

Servings 12
Preparation time 10mins
Cooking time 28mins
Adapted from glutenfreegigi.com

Preparation

Step 1

Preheat oven to 400F.
Line a 12-section muffin pan with parchment liners.
Combine flours, cocoa powder, sugar and baking soda in a large bowl; whisk to blend.
Add oil and stir into dry ingredients until mixture is thick and no visible dry parts remain (this will keep your coconut milk from clumping in the batter when the cooler liquid ingredients are added). The mixture will be very thick.
In a separate bowl, whisk together milk, eggs and vanilla.
Add liquid mixture to dry/coconut oil mixture. Stir vigorously to blend to a smooth batter.
Evenly divide batter among the 12 parchment lined muffin pan sections, then top with the chopped chocolate.
Bake approximately 18 minutes, then remove from oven to cool a bit before serving.