Ingredients
1tbspflax meal
2cupsgluten free flour blend
½cupgranulated sugar
1tbspbaking powder
½tspkosher salt
½cupvegetable oil
1cupnon dairy milk,(such as soy milk or oat milk)
2tsppure vanilla extract
1cupdairy free chocolate chips
Preparation
Combine the flax meal with 2½ tablespoons of water in a small bowl. Let stand for 7 to 10 minutes to thicken.
Preheat the oven to 400 degrees F and prepare the pan. Line a 12-cup muffin tin with paper liners.
In a medium mixing bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.
In a separate medium mixing bowl, whisk together the oil, nondairy milk, flax egg, and vanilla extract.
Add the dry ingredients into the wet ingredients and, using a wooden spoon or rubber spatula, stir thoroughly to combine (but be careful not to overmix or overwork the batter). The texture will be much more like a dough than a loose batter: thick and sticky. Fold the chocolate chips into the dough.
Portion out the batter into the muffin liners using a scoop or ladle, filling each almost to the top.
Bake muffins for 21 to 23 minutes, or until the tops are slightly golden and they spring back ever so slightly when pressed in the center.
Cool for 5 minutes in the pan, then transfer muffins to a wire rack to cool completely.
Muffins are best enjoyed the same day they’re baked. Store leftover muffins covered at room temperature for up to 2 days, or freeze for up to 3 months.
