These are a muffin cupcake, kinda too sweet to be just a muffin, but lovely none the less. No dairy but has eggs.
1 cup Coconut Oil (I always use distilled, so it has no flavor) Room Temp
1 ¼ c. Sucanat (or granulated sugar of choice)
1 tsp. Vanilla Extract
3/4c. Almond Milk
2 ½ c. Bob’s Red Mill All Purpose Gluten Free Baking Flour
3/4tsp Baking Powder
½ tsp. Xanthum Gum
1/4tsp. Baking Soda
¼ tsp. Sea Salt
3/4c. Chocolate Chips
1)Preheat oven to 325 degrees. Grease or line 18 muffin tins. Beat Coconut oil (make sure coconut oil is at room temp)
and sucanat with a hand mixer till creamy. Add eggs, vanilla, and almond milk, beat until well blended.
2)Add flour, baking powder, xanthum gum, baking soda, and salt, blending with mixer till smooth.
3)Stir in chocolate chips by hand.
4)Fill muffin tins ¾ full.
Bake muffin cupcakes until a toothpick inserted comes out clean. About 20 min.