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Prep time
20 minutes
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Cook time
10 minutes
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Serves
12
Author Notes
Simple, yummy muffins for when you're really craving chocolate! —Vegan Baker
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Ingredients
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1 1/2 cups
gluten-free 1-to-1 flour blend
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1/2 cup
cocoa powder
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1 teaspoon
baking powder
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1/2 teaspoon
baking soda
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1/2 teaspoon
salt
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1 1/2 tablespoons
apple cider vinegar
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1 cup
almond milk (or other plant-based milk)
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2/3 cup
brown sugar
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1/3 cup
canola oil
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1/2 teaspoon
vanilla extract
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1 tablespoon
corn starch
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3 tablespoons
water
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1/2 cup
vegan chocolate chips (plus some for the tops of the muffins!)
Directions
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Preheat the oven to 350° F.
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Mix the apple cider vinegar and almond milk with a fork and set aside.
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Combine the corn starch and water in a microwave safe dish, and heat in the microwave for about 30 seconds on high, or until they form a thick, egg white-like consistency when mixed.
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In a medium bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt.
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In a large bowl, combine the oil, brown sugar, and vanilla extract. Add the apple cider vinegar-milk mixture and the corn starch-water mixture and stir until all ingredients are combined.
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Add the dry ingredients to the wet ingredients and stir until a consistent batter is formed. Add a splash more of almond milk.
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Stir in the chocolate chips.
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Pour the batter into a lined or greased muffin tin.
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Bake for 18 minutes, or until a toothpick comes out clean after being poked into a muffin. Let cool. Enjoy!
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