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Categories:
flour coconut sugar cocoa powder baking soda baking powder xanthan gum salt chocolate chips buttermilk yogurt vegetable oil eggs apple cider vinegar vanilla almonds
Viewed: 17 - Published at: 3 months agoIngredients
- 2 cups gluten-free all-purpose baking flour (such as Bob's Red Mill(R))
- 1 cup coconut sugar
- 2/3 cup cocoa powder
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon xanthan gum
- 1/2 teaspoon sea salt
- 1 cup miniature semisweet chocolate chips
- 3/4 cup buttermilk
- 1 (6 ounce) container plain fat-free Greek yogurt
- 3/4 cup vegetable oil
- 2 eggs
- 2 teaspoons apple cider vinegar
- 2 teaspoons vanilla extract
- 1 tablespoon sliced almonds, or to taste (optional)
Method
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
- Combine flour, sugar, cocoa powder, baking soda, baking powder, xanthan gum, and salt together in a bowl. Fold in chocolate chips.
- Combine buttermilk, yogurt, oil, eggs, vinegar, and vanilla extract in a separate bowl. Add the flour mixture and mix well. Batter should be thick; scoop into the prepared muffin cups using a tablespoon until about 3/4-full. Sprinkle sliced almonds on top.
- Bake in the preheated oven until tops spring back when lightly pressed and centers are still moist and gooey, 17 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
