- 3/4 cup gluten-free all purpose baking flour, like Bell® brand
- 1/4 cup coconut flour
- 3/4 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons chia seeds (mixed with water)
- 2/3 cup water
- 1 1/3 cups So Delicious® Dairy Free Vanilla Coconut Milk
- 1/2 cup coconut oil, warmed to liquefy
- 1/4 cup agave nectar
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1/2 cup mini chocolate chips
- 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.