- mini muffin tin + liners
- 2 tsp ground flax seeds mixed with 1 tbsp warm water
- 1 cup almond milk mixed with 1 tbsp vinegar
- 1 cup white rice flour
- 1⁄2 cup almond meal
- 1⁄4 cup tapioca starch
- 3⁄4 cup gluten free oats
- 1 1⁄2 tsp baking soda
- 1 tablespoon cinnamon
- 1⁄4 tsp sea salt
- 1⁄4 cup expeller pressed coconut oil
- 1/3 cup coconut sugar
- 1 tbsp vanilla extract
- 1 cup vegan chocolate chips
- Turbinado sugar or other course sugar
Recipe makes approximately 24 mini muffins
Preheat the oven to 375 degrees.
Make the flax and water mixture + the almond milk mixture. Set both aside.
In a medium sized bowl, whisk together the rice flour, almond meal, tapioca starch, oats, baking soda, cinnamon, and salt. Set aside.
Cream the coconut oil and coconut sugar on high for 3-4 minutes. Add the vanilla and flax mixture and mix on high for approximately 3 minutes, until light and fluffy.
Add the almond milk mixture and the flour mixture in small increments, alternating between the two. Once combined, add the chocolate chips and mix until evenly incorporated.
Fill the muffin liners 1⁄2 way full. Sprinkle turbinado sugar on top.
Bake for 13-15 minutes, until a toothpick inserted into the center comes out clean.