Irresistible Gluten-Free Double Chocolate Muffins

•Bake with ingredients that are at room temperature because it helps the muffin batter blend together well - For uniformed-sized muffins, use an ice cream scoop - To avoid tough, dry and chewy muffins, properly measure the dry ingredients, don't over mix the batter and try not to over bake the muffins

Some Expert Tips  Before You Bake!

You will need these ingredients

Start by mixing the dry ingredients until they’re evenly combined and set aside.

In a small pot over medium-low heat, gently melt coconut oil. Whisk in maple syrup. Allow the mixture to cool on the stove for a few minutes.

In a separate bowl combine the eggs and vanilla. Add coconut oil and maple syrup to the egg mixture and whisk well.

Slowly add the wet ingredients to the dry ingredients and stir until just mixed. Don’t overmix the batter.

Fold in the chocolate chips and then fill the muffin tins.Bake until tops are set. You can insert a toothpick in the center and if it comes out clean or with dry crumbs, you’re good to go.

You can store the healthy chocolate muffins at room temperature in an airtight container or ziplock bag for up to 3 days.