Ingredients
- 2 cups all purpose gluten free flour*
- 1 + 1/4 cup unsweetened coconut milk (from a carton)
- 1 cup dairy free chocolate chips (you can use regular chocolate chips too)
- 3/4 cup coconut sugar
- 2 eggs
- 1/4 cup melted butter or coconut oil
- 1 tbsp. vanilla (I really like vanilla)
- 1 tsp. baking soda
- 1/4 tsp. sea salt
Instructions
- Preheat oven to 400 degrees and use a cupcake pan with added liners
- Mix together all the dry ingredients in a bowl (flour, coconut sugar, salt + baking soda)
- Next, add all the wet ingredients (eggs, vanilla, coconut milk, butter/coconut oil) and stir until well combined. I use a fork over a whisk as I often find the mixture gets caught in the middle of a whisk
- Finally, stir in the chocolate chips and spoon around 2 tbsp. into each cupcake liner. Repeat for all 12 cupcakes
- Cook for 15- 20 minutes (I cooked for 17 minutes but it sometimes depends on the strength of your oven) and let cool for at least 10 minutes
Serve with: butter, nut butter + hemp seeds, or on its own!
*if you live in Canada, get this all purpose gluten free flour at Winners/Home Sense/Marshalls- they usually have some in stock for so much cheaper than anywhere else!)
