Preheat the oven and prepare the muffin tin:
Preheat the oven to 180°C.
Line a muffin tin with paper baking cups or lightly grease it.
Mix the dry ingredients:
In a large bowl, mix together the gluten-free flour, cocoa powder, sugar, baking powder, bicarbonate of soda and salt.
Mix the liquid ingredients:
In another bowl, mix together the plant-based milk, melted coconut oil, apple cider vinegar and vanilla extract.
Make the dough
Add the liquid ingredients to the dry ingredients and stir gently until well combined. Do not over-stir to obtain a fluffy dough.
Stir in the vegan chocolate chips.
Muffin tin:
Divide the batter evenly between the muffin tins, filling about 2/3 of the tins.
Bake the muffins in the preheated oven for about 18 to 20 minutes, or until a toothpick inserted into the center of the muffin comes out clean.
Let cool:
Remove the muffins from the oven and let them cool in the pan for about 5 minutes.
Then remove the muffins from the tin and let them cool completely on a wire rack.
Tip:
For more flavor, you can add chopped nuts, dried fruit or spices such as cinnamon or nutmeg.
The muffins freeze well, making them ideal for preparing and enjoying later.
Enjoy your meal!
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