Gluten-Free Chocolate Muffins
Prep Time
15 minutes
Ingredients
- 1 cup King Arthur GF Flour
- ½ cup almond flour
- ½ cup unsweetened cocoa powder
- 1 Tablespoon arrowroot powder
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup organic sugar
- ⅓ cup light olive oil or avocado oil
- ⅓ cup natural almond butter
- 1 cup vanilla almond milk
- 2 eggs
- ¼ teaspoon almond extract
- 1 cup bittersweet chocolate chip
Directions
- Line a 12-cup muffin pan with paper muffin cups. Preheat oven to 375 degrees.
- In a small bowl combine the dry ingredients: flours, cocoa powder, arrowroot powder, baking powder, baking soda and salt.
- In a large bowl, whisk together the sugar and oil. Add the eggs and whisk together. Next add the almond butter, almond extract, almond milk and stir until combined.
- Pour the dry ingredients into the wet ingredients and stir well until combined. Stir in chocolate chips. Using a ¼ cup measuring cup, scoop batter into a lined muffin cup.
- Divide any remaining batter evenly amongst the 12 muffin cups.
- Bake 15-20 minutes or until a toothpick inserted in the middle comes out clean.
- Cool muffins on a wire rack for 5 minutes before removing from pan.