It astounds me that I’ve never posted a basic chocolate chip muffin recipe.
Chocolate chips enhance all baked goods. This is a fact.
And these muffins? Heaven. A crisp exterior and soft pillowy insides, punctured by bursts of chocolate.
- ½ cup brown rice flour
- ½ cup millet flour
- ¼ cup sorghum flour
- 2 tbsp arrowroot flour
- 1 tbsp ground flax seed
- 1½ tsp baking powder
- ½ tsp vanilla powder, or 1 tsp vanilla extract
- ¼ tsp salt
- ¾ cup coconut yogurt, or any non-dairy yogurt
- ¼ cup maple syrup
- ¼ cup coconut oil
- ¼ cup vegan chocolate chips, or cacao nibs
- 2 tbsp warm water, if needed
- Preheat the oven to 350 degrees F.
- In a medium-sized bowl, mix your flax, flours, flaxseed, baking powder, vanilla powder and salt.
- In another small bowl, whisk the coconut yogurt, maple syrup and coconut oil. Add the wet ingredients to the dry and stir well. If the batter is a little too thick or dry, add two tablespoons of warm water.
- Stir in the chocolate chips.
- Line a muffin tin with non-stick, unbleached muffin liners. Scoop the batter into the tin.
- Get decadent and decorate the tops of the muffins with a few extra chocolate chips (this is optional, but who doesn’t love more chocolate chips?)
- Bake for 30 minutes, or until a toothpick inserted comes out clean.
- Makes 6-7 muffins.