Decadent  Gluten Free Chocolate Muffins

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These Decadent Gluten Free Chocolate Muffins are rich yet light and oozing with chocolate chips.  Best part is, they're gluten free, nut free, eggless and easily vegan!

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In a large bowl, combine the gluten free flour, cocoa powder, sugar, baking powder, baking soda and salt. Whisk to combine.

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In a large bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.

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Into the cornstarch water, add the milk of choice, vegetable oil and vanilla; whisk to combine.

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Use a spatula to fold 1.5 cups of chocolate chips into the batter until combined.

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Using an ice cream scoop, fill the muffin cups to the top. Smooth the batter with the back of the spoon or a small knife. Sprinkle on additional chips.

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Bake in the center rack of the 375 degree oven for 28 minutes until the muffins are risen and springy when carefully touched. Let cool for 5 min in the pan.

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Once the muffins have cooled, store in an airtight container or individually wrap the each muffin in aluminum foil. Try to create a teepee with the top of the foil so it isn't touching the top of the muffin as much.

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Get the complete recipe via the link below!

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