Ingredients
Scale
- 2 1/4 cups gf flour with xantham gum or guar gum
- 1/2 cup super fine sugar (or 3/4 cup coconut sugar blended to a finer consistency)
- 3/4 cup brown sugar, OR maple sugar
- 1/2 cup cocoa powder
- 2 tsp baking powder, OR corn free here
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup soy free vegan butter, OR homemade (recipe is top 8 free, legume, and seed free)
- 1/2 cup oat yogurt, OR homemade yogurt (if legume, corn, and coconut free)
- 1 cup non dairy milk
- 2 eggs (add extra egg white if batter is too dry), OR 1/2 cup potato water *See notes on how to make
- 1 tsp vanilla
- 6 oz enjoy life chocolate chips, for in batter
- 2 oz enjoy life mega chunk chocolate chips, for topping the muffins
Instructions
- Preheat oven to 350.
- Mix dry ingredients #1-7 in kitchen aid, add in butter, and then add the remaining ingredients #9-13.
- Scoop 1/3 cup of batter into each muffin tin or a 9×5 bread loaf pan lined or lightly oiled. Top the batter with mega chunk chocolate chips, as desired.
- Bake at 350 for 30-32 mins or till edges are slightly crispy to the touch.
- Let cool in tins 3-4 mins and then cool on racks.
Notes
*Instead of using eggs like most bread recipes, I like to use 1/2 cup potato water. (You can also use sweet potatoes or applesauce if nightshades are an issue; but it will not rise as much and may have an aftertaste). The potato water makes the final product taller, fluffier, and moist. To achieve this potato water, I mash up one small boiled potato with 1 cup water until you get a mushy runny paste (kinda like applesauce). I then use 1/2 cup of this mixture in the recipe. See picture below for the right consistency:
- Prep Time: 15 min
- Cook Time: 30-32 min