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Double Chocolate Gluten-Free Muffins

Chocolate should no longer be thought of as an indulgence. It is a food to savor, not regret. These delicious muffins are a great start to your day or a mid day pick me up snack.


Prep time: 10-15 minutes
Servings: 12

  • 2/3 cup Sunbird Organics dark chocolate ashwagandha Blend
  • 1/4 cup maple syrup
  • 1 cup plant-based milk
  • 1/2 cup avocado oil
  • 2 teaspoons vanilla extract
  • 1 3/4 cup gluten-free flour
  • 2 flax eggs
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 tablespoon instant coffee (optional)
  • Pinch Sea salt
  • 1 cup chocolate chips
  • 1 tablespoon coconut sugar

  1. In a mixing bowl, whisk the eggs, milk, maple syrup, avocado oil, and vanilla.
  2. In a separate bowl, mix the remaining dry ingredients together, with the exception coconut sugar.
  3. Gently fold the dry ingredients into the wet mixture and allow to rest for an hour or overnight. This allows the baking soda and powder to work its magic.
  4. Preheat the oven to 350°F and line a 12-hole cupcake pan with liners.
  5. Spoon the muffin mix evenly into the cupcake pan, and sprinkle a little coconut sugar over each cupcake. Fill each liner about 3⁄4 full.
  6. Bake for 15-20 minutes or until a toothpick inserted comes out clean (note: the chocolate will be melted, so it might not come out entirely clean).
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