Ingredients

The following ingredients have 10 Servings
  • 1 cup Gluten Free 1 to 1 baking flour
  • 2 tbsp Gluten Free 1 to 1 baking flour
  • 1/4 cup cocoa powder (unsweetend )
  • 1/4 cup coconut sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1/8 tsp sea salt
  • 1 cup unsweetened almond milk
  • 1/4 cup extra virgin olive oil
  • 1/8 cup maple syrup
  • 1 tsp apple cider vinegar
  • 1 tsp mint extract (optional)
  • 1 tsp vanilla extract
  • 2 tbsp mini chocolate chips (optional, dairy free)
  • 2 tbsp hazelnuts (optional)

Instruction

  • Preheat oven to 350 F. Prepare a muffin pan with muffin liners or spray with nonstick cooking spray.
  • In a large bowl, combine milk, oil, salt, sugar, apple cider vinegar, mint and vanilla extract. Stir until sugar is blended well.
  • In a smaller bowl, mix together the flour, baking soda and baking powder. Then slowly incorporate into the liquid mixture stirring to combine.
  • Fold optional hazelnuts and mint chips into the batter.
  • Transfer the batter to the prepared muffin tin, dividing it evenly among 10 muffin cavities.
  • Bake at 350 F for 22-25 minutes until a toothpick can be removed.
  • Remove from oven, cool in the pan 3-4 minutes then transfer to a wire baking rack to cool.
  • Drizzle the tops with melted chocolate if desired.