1cup almond milk
1.5tsp white vinegar
1/3c maple syrup
1/3c liquid coconut oil or olive oil
1tsp vanilla extract
1/2c coconut sugar
1/2c cocoa powder
3/4c gluten-free flour (recommend King Arthur)
3/4c oat flour
1tsp baking soda
3/4tsp baking powder
1/4tsp salt
Handful of semi-sweet chocolate chips plus more for garnish

Preheat oven to 350. Prepare 12c muffin pan by coating wells with coconut or olive oil spray or inserting paper liners.

In a large mixing bowl whisk together milk, vinegar, maple syrup, oil, vanilla extract, coconut sugar, baking soda, baking powder and salt.

In a separate bowl, sift GF flour, oat flour and cocoa powder. Add sifted ingredients into wet mixture and whisk until mostly smooth. Add a handful of chocolate chips and fold into batter. Scoop batter into muffin pan, filling each well 2/3 full. Top each muffin with more chocolate chips.

Bake for about 20mins. Remove from oven and allow cooling for 10mins. Transfer muffins to cooling rack. Enjoy!

sounds yummy!