Gluten Free + Dairy Free Chocolate Chip Muffins

Ingredients:

• 1 ½ cups gluten-free all-purpose flour (make sure it has xanthan gum)

• ½ cup coconut sugar or regular sugar

• 1 tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• ½ cup dairy-free milk (almond, oat, or coconut)

• ⅓ cup coconut oil (melted) or another neutral oil

• 1 tsp vanilla extract

• 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water) or 1 regular egg

• 1 cup dairy-free chocolate chips

Instructions:

• Prepare Flax Egg: If using a flax egg, mix 1 tbsp of ground flaxseed with 3 tbsp of water and let it sit for 5-10 minutes to thicken.

• Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease the muffin cups.

• Dry Ingredients: In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt.

• Wet Ingredients: In a separate bowl, whisk together the dairy-free milk, melted coconut oil, vanilla extract, and the flax egg or regular egg.

• Combine: Add the wet ingredients to the dry ingredients and mix until just combined. Gently fold in the dairy-free chocolate chips.

• Bake: Divide the batter evenly among the muffin cups. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.

• Cool: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.