Coconut Chocolate Chip Cupcakes recipe
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Ingredients
- ¾ cup gluten-free all purpose baking flour, like Bell® brand ¼ cup coconut flour ¾ teaspoon baking powder 1 teaspoon baking soda ¼ teaspoon salt 2 tablespoons chia seeds (mixed with water)* ⅔ cup water 1 ⅓ cups So Delicious® Dairy Free Vanilla Coconut Milk ½ cup coconut oil, warmed to liquefy ¼ cup agave nectar 1 teaspoon apple cider vinegar 1 teaspoon vanilla extract ½ cup mini chocolate chips
Nutrition Info
- 180.3 caloriescarbohydrate: 17.8 gcholesterol: : -fat: 12.7 gfiber: 2.1 gprotein: 1.5 gsaturatedFat: 10.2 gservingSize: -sodium: 186.9 mgsugar: 9.3 gtransFat: : -unsaturatedFat: : -
Directions Coconut Chocolate Chip Cupcakes
Directions
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Preheat the oven to 350 degrees.
Sift together the dry ingredients (GF flour through salt) and set aside.
Make the chia seed mixture and set aside.*
Mix all remaining liquid ingredients together (water through vanilla extract).
Pour the wet ingredients into the dry ingredients while stirring rapidly, and then add the chia seed mixture and chocolate chips.
Allow batter to rest for 15 minutes.
Place the cupcake liners into a muffin tin.
Scoop the batter into each of the liners.
Bake for 15 to 20 minutes.