Gluten Free Vegan Chocolate Streusel Muffins
Gluten Free Vegan Chocolate Streusel Muffins made from cassava flour.
Prep Time20 mins
Cook Time32 mins
Total Time52 mins
Servings: 10 muffins
for the muffins
- 2 tbsp ground flax meal
- 6 tbsp water
- 1 1/2 cup cassava flour Let's Do Organic
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 cup vegan mini chocolate chips
- 1/4 cup butter room temperature
- 1/4 cup coconut oil soft
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- 3/4 cup almond milk
- 1 tsp apple cider vinegar
for the streusel
- 5 tbsp cassava flour Let's Do Organic
- 1 tbsp unsweetened cocoa powder
- 3 tbsp brown sugar
- 1 tbsp white sugar
- 2 tbsp vegan butter melted
- 1/2 tsp cinnamon
for the icing (optional)
- 1/2 cup powdered sugar
- 2 tbsp almond milk
Preheat the oven to 350 F and prepare a muffin tin with 10 liners. Place the flax and water into a bowl, stir and set aside to thicken, about 5 minutes.
In a bowl, stir together the cassava flour, cocoa powder, baking powder, baking soda and chocolate chips and then set aside.
Beat the butter, coconut oil and brown sugar until creamy. Add in the flax mixture, almond milk and vinegar. The mixture will separate and that's normal. Add in the dry ingredients and stir with a rubber spatula just until combined and no dry bits remain. Let the batter sit for a few mintues while you prepare the streusel.
In a bowl, stir together the streusel ingredients until incorporated. The mxiture should resemble a crumbly sand. Distribute the batter between the liners and top with streusel, pressing it down into the batter. Bake the muffins for 28-32 mintues or until a toothpick comes out clean. Let cool. Once cooled, stir together the icing ingredients until smooth and drizzle over muffins.
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