This is an easy recipe for gluten free double chocolate chip muffins that are soft, moist, chocolatey, and oh SO delicious! Of course, made from Metta Gluten Free flour! You can also make them dairy and/or egg-free!
PREP TIME: 15 minutes
COOK TIME: 20 – 25 minutes
TOTAL TIME: 35 – 40 minutes
Yields: 12 – 15 Muffins
Ingredients
- 1 ½ cups Metta flour
- ⅓ cup melted butter, dairy or non-dairy (I used Earth Balance)
- 1 cup sugar (sub coconut sugar for natural sugar)
- ½ cup cocoa powder, sifted
- 1 cup milk, diary or non-dairy
- 2 large eggs (sub any vegan egg replacement and add 1 Tbsp Apple Cider Vinegar)
- ½ cup chocolate chips
- 2 ½ tsp baking powder
- 1 tsp baking soda
- 1 tsp vanilla extract
- ¼ tsp salt (can skip if using salted vegan butter)
*Note: Results may vary with the egg substitute and ACV. Usually, the muffins may not fluff up as much, but they’ll still taste great!
Instructions
- Preheat the oven to 350 degrees F and oil muffin tins or place the paper muffin molds in the tins.
- In a large bowl, add all the dry ingredients (Metta flour, sifted cocoa powder, sugar, baking powder, baking soda, and salt.
- Next, add all the wet ingredients to the dry mixture (the eggs or the egg substitute, vanilla extract, melted butter, and milk). Mix until completely all combined.
- Lastly, add the chocolate chips.
- Scoop the batter up to 2/3 filled into the oiled muffin tins or muffins molds in the tin.
- Sprinkle a few chocolate chips on top of each muffin batter.
- Bake in the oven for 20 – 25 minutes until arisen and an inserted skewer comes out clean. Watch the muffins as all ovens are different.
- Allow them to cool completely and then enjoy 😊
Have you used Metta gluten-free flour for this recipe or any other recipe?
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Any questions or concerns or ideas on how to improve our recipe and/or process, please feel free to contact us at mettagfatta@gmail.com
