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2 cup gluten-free all-purpose flour
1 tsp. baking soda
1/8 tsp. kosher salt
1/3 cup coconut sugar
2 tbsp unsweetened dark cocoa powder
1 tsp. vanilla extract
3 tbsp. coconut oil, melted
3 tbsp. unsweetened applesauce
3/4 cup unsweetened almond milk
1 tsp. apple cider vinegar
1/4 cup dark chocolate chips
Preheat oven to 350 degrees.
In a large mixing bowl, combine the GF flour, baking soda, kosher salt, coconut sugar, and cocoa powder. Stir to combine.
In a separate bowl, combine the vanilla extract, coconut oil, applesauce, almond milk, eggs, and apple cider vinegar and stir to evenly incorporate.
Add the wet to the dry. Fold in the chocolate chips.
Line muffin tin with cupcake liners. The muffins will rise some during the baking, so fill approximately 3/4 of the way full.
Bake for 15-20 minutes, or until a toothpick inserted into the muffin comes out clean and the tops are slightly browned.
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