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4.75 from 8 votes

Double Chocolate Muffins

Prep Time10 minutes
Cook Time25 minutes
Servings: 12 muffins

Ingredients

  • 2 eggs
  • 175 g plain dairy free yoghurt
  • 120 ml vegetable oil
  • 140 ml soy milk (or other dairy free milk alternative)
  • 1 teaspoon vanilla extract
  • 250 g gluten free plain flour
  • 225 g caster sugar
  • 60 g cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon bicarbonate of soda
  • 1/4 teaspoon xanthan gum (omit if your flour blend already contains this)
  • 1/4 teaspoon salt
  • 250 g dairy free chocolate (I use 200g dairy free chocolate chips for inside the muffins and 50g dairy free chocolate chunks for the topping)

Instructions

  • Preheat your oven to 180°C and line a 12 hole muffin tin with muffin cases.
  • To a large bowl add eggs, dairy free yoghurt, vegetable oil, soy milk and vanilla extract. Whisk well until everything is combined.
  • To a separate bowl add plain flour, caster sugar, cocoa powder, baking powder, bicarbonate of soda, xanthan gum and salt. Mix well until combined.
  • Add the dry ingredients to the wet ingredients and mix well until everything is combined. Add the chocolate chips and mix again.
  • Divide the mixture between the 12 muffin cases and top with extra dairy free chocolate chunks.
  • Bake in the oven for around 22-25 minutes, until a skewer comes out clean.