The first time I made these, I used eggs. They were so good that my youngest daughter asked me to make them egg-free so that my son could have them too. Warning, they’re very addictive. Thanks to Corinne for naming them for me!
2 c. gluten-free flour blend (I used Pamela’s GF bread mix)
1/3 c. brown sugar
1/3 c. cane sugar
2 1/2 tsp. corn-free baking powder
1/2 tsp. sea salt
2/3 c. coconut or rice milk
1/2 c. palm shortening, melted
2 chia eggs (2 Tbs. milled chia seeds + 6 Tbs. water, let sit 10 seconds to form goo)
2 tsp. corn-free vanilla extract
1 c. Enjoy Life chocolate chunks
Mix all ingredients together in mixing bowl until combined. Grease muffin tin, or use paper cupcake liners. Fill 12 muffin cups. Bake at 400F for 18-20 minutes.
I called them muffins because I wanted them for breakfast. My daughter wanted them served at her birthday party, so then I called them cupcakes. See how versatile they are?
Variations I’ve made so far:
Blueberry muffins: substitute blueberries for chocolate chunks, and substitute 1 tsp. lemon zest for vanilla
Cherry Orange muffins: substitute 1/2 c. dried cherries for the chocolate chunks, substitute orange juice for the coconut/rice milk, and substitute 1 Tbs. orange zest for the vanilla.