Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins | Makes: 12 muffins

Ingredients:

1/4 cup coconut oil, or sub olive or vegetable oil

1 cup unsweetened almond milk, or any other plant based milk

1 tbsp apple cider vinegar (ensure gluten-free if necessary)

12 tbsp maple syrup (or sub any other sweetener)

1 tsp vanilla extract

pinch salt

1 1/4 cup ground almonds, (almond meal)

1 1/4 cup gluten-free flour blend, (or sub plain flour if not gluten-free)

2 heaped tsp baking powder (ensure gluten-free if necessary)

1/4 tsp baking soda

1/2 cup cocoa powder

1.8 oz. (50g) dark chocolate chips (ensure vegan/gluten-free if necessary)

Instructions:

1. Preheat oven to 350°F.
2. Place the coconut oil in a large bowl and melt over a saucepan of boiling water (skip this step if using any other oil).
3. Once melted, add the milk to the sam bowl along with the vinegar, maple syrup, vanilla, salt and ground almonds.
4. Sift in the flour, baking powder, baking soda, and cocoa powder.
5. Mix well, adding a tiny splash more milk if its looking too dry.
6. Stir in the chocolate chips.
7. Transfer mixture between muffin cases in a muffin tin.
8. Bake in the oven for around 20 mins, until risen and a skewer inserted into the center comes out clean.
9. Best when fresh, but keep well cover in the fridge for up to a few days.

Prep time: 15 mins | Bake Time: 20-24 mins | Total Time: 45 mins | Yield: 10 muffins

Ingredients:

1 cup (96g) King Arthur Almond Flour

3 tbsp (24g) coconut flour

1/4 tsp baking powder

1/4 tsp baking soda

1/4 tsp table salt

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp xanthan gum

4 tbsp (57g) butter, softened

2 oz. (57g) cream cheese, softened

3 large eggs

1/4 cup milk (57g) milk

1/4 cup (16g) chives, freshly chopped

1/4 cup (28g) Parmesan cheese, shredded

Instructions:

1. Preheat oven to 375°F. Grease 10 wells of a standard muffin pan, or line them with papers and grease the papers.
2. Combine the almond and coconut flours, baking powder, baking soda, salt, garlic and onion powders, and xanthan gum in a small bowl. Set aside.
3. In a mixing bowl, or the bowl of your stand mixer, beat together the softened butter and cream cheese until smooth. Add 1/3 of the dry ingredients, beating until incorporated. Beat in the first egg until the batter is light and fluffy, about 30 seconds at medium speed. Repeat, adding 1/3 of the dry ingredients followed by 1 egg, until you’ve added the lsat egg.
4. Add the milk, mixing until incorporated, then beating for about 30 seconds. Finally, fold in the chives and Parmesan.
5. Scoop the batter into the prepared muffin cups, filling them each about 3/4 full — a scone and muffin scoop works well here.
6. Bake the muffins for 20-24 mins, until lightly golden on top and a toothpick inserted into the center of one comes out clean.
7. Remove the muffins from the oven, let them cool in the pan for about 5 mins, then transfer them to a plate for serving or a rack to cool completely.
8. Stor muffins in the refrigerator for 5 days, or in the freezer for 1 month. Reheat leftover muffins in a 300°F oven for 10-15 mins.

Prep time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins | Yield: 12 medium muffins

Ingredients:

1 1/4 cup all-purpose flour

3/4 cup white sugar

1/2 cup cocoa power

2 tsp baking powder

1 tsp instant espresso powder (optional)

1/2 tsp salt

1 cup plant-based milk (such as almond or oat)

1/2 cup light oil (such as vegetable or light-tasting avocado)

1 tbsp apple cider vinegar

1 cup vegan chocolate chips or chunks

Instructions:

1. Preheat your oven to 400°F. For medium sized muffins, line 12 wells of a muffin pan with paper liners or lightly spray with non-stick cooking spray. For larger-sized muffins, line or grease only 9 wells of a muffin pan.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, instant espresso and salt.
3. Then add the “milk”, oil and apple cider vinegar and stir until combined. Don’t over mix! Now gently fold in the chocolate chips.
4. Divided the batter evenly among the 12 or 9 wells of the prepared muffin pan.
5. Bake 20-26 mins or until the muffins have cracks on top and a toothpick inserted into the the center comes out clean. *Test several spots with the toothpick as you may have hit a melted chocolate chip which would mislead you into thinking that they aren’t cooked.*
6. If making 12 muffins, the timing will be on the lower side, and if making 9 muffins, it will be on the higher side. Let the muffins cool in the pan before removing.