- 1/2 cup canola oil
- 3/4 cup plus 2 tablespoons garbanzo and fava bean flour
- 1/4 cup potato starch
- 2 tablespoons arrowroot
- 1 cup sugar
- 2 1/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon xanthan gum
- 1 teaspoon salt
- 1/2 cup unsweetened cocoa powder
- 1/2 cup unsweetened applesauce
- 2 tablespoons vanilla extract
- 1/2 cup brewed coffee or hot water
- 2 cups vegan gluten-free chocolate chips
- Preheat oven to 325 degrees. Coat 3 dozen mini-muffin pans with oil.
- In larger bowl, mix together applesauce, 1/2 cup canola oil, and vanilla. In smaller bowl, whisk together flour, potato starch, arrowroot, sugar, baking powder, baking soda, xanthan gum, salt, and unsweetened cocoa powder. Add dry ingredients to applesauce mixture. Stir to combine. Stir in coffee until it forms a batter. Fold in chocolate chips.
- Place 1 tablespoon batter into each muffin cup. Bake until a toothpick inserted into the center comes out clean, 12 to 15 minutes. Cool completely before unmolding.
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