Happy Valentine’s Day to all you little chefs! Chocolates and cakes are always the best gifts, in my opinion at least. So treat whoever, or yourself, to a fresh batch of cupcakes!Some people I know are gluten intolerant. Other people I know are lactose intolerant. Then, there are very few people I know who don’t like to eat refined sugar. This recipe is definitely gluten free and dairy free, and can be refined sugar free depending on the chocolate bits you decide to add in. Since Valentine’s Day is a day to show your admiration to other, I made this post really short so you can get cooking and spend more time with your loved ones!
DF/GF/RSF Chocolate Muffins
- 1 cup brown rice flour
- 1/2 cup almond flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup canola oil
- 1/4 cup original unsweetened almond milk
- 1/4 cup maple syrup
- 2 eggs, at room temp, beaten
- 1 teaspoon vanilla extract
- 1 cup chocolate chunks
Preheat the oven to 350F.
Line 12 muffin liners to a cupcake pan.
In a small bowl, mix together brown rice flour, almond flour, cocoa powder, salt, and baking powder.
In a large bowl, mix together the canola oil, almond milk, maple syrup, eggs and vanilla extract.
Add the flour mixture to the oil mixture. Once fully combined, add the chocolate chunks.
Using an ice cream scoop, add one scoop of the fully mixed batter into each muffin tin.
Bake the muffins for 25-30 minutes, until a toothpick comes out clean when inserted to the center.
Remove the muffins from the tin and let cool.