Double-Chocolate muffins

Modified from Sunset/myrecipes.com

Yield

Makes 18 muffins

Ingredients

• 3 large eggs/or replacer
  
• 2 cups sugar
• 1 cup vegetable oil
• 3/4 cup mashed ripe banana
• 1/2 C hemp milk
  
• 1 teaspoon vanilla
• 1/2 C buckwheat flour
• 1/2 C sorghum flour
• 1/2 C rice flour
• 1/2 C tapioca or potato starch
  
• 1/2 cup unsweetened cocoa
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 3/4 cup semisweet chocolate chips

Preparation

1. In a large bowl, beat eggs or replacer, sugar, oil, banana, yogurt, and vanilla to blend. In a smaller bowl, stir together flours, cocoa, cinnamon, salt, baking soda, and baking powder. Gently stir flour mixture and chocolate chips into egg mixture just until incorporated. Spoon batter evenly into 18 paper-lined muffin cups (3/4-cup capacity; fill them all the way to the top).

2. Bake muffins in a 350° regular or convection oven until a wooden skewer inserted into the center comes out with moist crumbs attached, about 25 minutes. Cool 10 minutes and remove from pans. Serve warm or cool.