Preheat oven to 325 degrees. Coat a 7-by-4-by-3-inch loaf pan with oil.
In larger bowl, whisk together flour, potato starch, arrowroot, 1 cup sugar, baking powder, baking soda, salt, xanthan gum, and 1 tablespoon cinnamon.
In a smaller bowl, stir together oil, applesauce, and 1 cup hot water. Add applesauce mixture to dry ingredients. Stir to combine. Reserve 1/3 cup of batter in a small bowl. Pour the rest into the loaf pan. Stir remaining 1/4 cup sugar and 1 tablespoon cinnamon into reserved batter. Add to loaf pan, swirling to combine.
Bake about 20 minutes. Brush top of loaf with oil. Bake 15 minutes more. Cool completely before unmolding.


• 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

1. Preheat oven to 325 degrees. Coat 3 dozen mini-muffin pans with oil.
2. 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.
3. 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.