Chocolate Muffins (GF, Corn-free, dairy-free, and Vegan)

I was looking for a good recipe to make for my allergy-filled family and came across this beautiful recipe  adapted from Jennifer Katzinger's "Flying Apron" cookbook.  I picked up this book when I was in Seattle, WA a couple of years back.  The little GF cafe called The Flying Apron is one of Seattle's highlights!  It's a gluten-free vegan cafe/restaurant.  If you are in the Seattle area you must check them out.  Here is the adapted recipe from Jennifer's cookbook.  It is simple and delish! Made with garbanzo bean flour this muffin packs a great protein punch!

Dark Chocolate Muffins

3/4 cup sifted garbanzo bean flour

1 1/3 cups sifted cocoa powder

1 1/3 cups brown rice flour

1 1/2 tsp. sea salt

1 T. baking soda

1 cup oil (peanut, canola or similar)

2 cups water

2 cups pure maple syrup

1 cup raspberries (optional)

1/2 cup chopped dairy-free dark chocolate (optional)

~Preheat the over to 375 degrees F.

~Combine the garbanzo bean flour, cocoa powder, rice flour, salt and baking soda in a large bowl.  In the bowl of a standing mixer fitted with the whisk attachment, combine the oil, water, and maple syrup. With the mixer on low speed, slowly add the flour mixture to the oil mixture until smooth.

~Working quickly to get the most out of the rising agent, divide the batter evenly among18- 24 lined or greased muffin cups.  Drop raspberries and/or dark chocolate on top.  Bake until tops are firm to the touch and a toothpick inserted into the muffin comes out clean, about 25 minutes.  Let cool completely before removing from the own or they will crumble.

ENJOY!