Double Choco Espresso Muffins

#dessert #dormfriendly #beginner #glutenfree #dairyfree

COOKING LEVEL: noob beginner standard

A nice pick me up for a caffeinated breakfast.

Serving Size: 10-12 Total Cooking Time: 33min.

INGREDIENTS

• 1 1/2 cup GF flour (Bob's Red Mill)

• 1/2 cup cocoa powder

• 3/4 tsp baking soda

• 1 tsp baking powder

• 1/2 tsp salt

• 3 tbsp instant espresso

• 1 1/2 tsp vanilla

• 3/4 cup sugar

• 2 eggs, room temperature

• 1 cup Lactaid milk

• 8 tbsp vegan butter or oil

• 3/4 cup GF dark chocolate chips (Enjoy Life)

• optional topping: powdered sugar, sifted

1. Preheat oven at 350F.

2. Line your muffin tin with cooking spray or cupcake liners.

3. In a medium bowl, sift flour + cocoa + baking powder. Whisk together.

4. Add the baking soda + salt. Mix and set aside.

5. In a larger bowl, mix the espresso + vanilla + sugar + eggs + Lactaid.

6. Add the oil then next.

7. Add the dry ingredients bowl into the large bowl. Mix until just combined.

8. Stir in the chocolate chips.

9. Pour the batter into the muffin tin, filling just before the top.

10. Bake for 10min.

11. If you want, take out and sprinkle extra chocolate chips on top of each muffin. Bake for another 5-10min. If you're not doing the topping still bake for additional 10min.

12. Let the muffins cool completely before transferring them to a cooling rack.

13. At this point you can sprinkle powdered sugar on top as well.