Berry Chocolate Muffins

Berry Chocolate Muffins

1 Cup Orange Juice
1/2 Cup Oil
1/2 Cup Dark Brown Sugar, Packed
1/2 Teaspoon Salt
2 Cups Gluten-free flour blend
1 Teaspoon Baking Powder (1 1/2 tsp vinegar & 3/4 tsp Baking Soda)
1/2 Teaspoon Baking Soda
1/2 Cup GF Rolled Oats
1/4 Cup Cocoa Powder
1/4 Teaspoon Cinnamon (Optional)
1/2 Cup Raspberries
1/2 Cup Chocolate Chips

Preheat oven 350 degrees and oil 2 mini-muffin pans.

Combine wet ingredients plus brown sugar.

Combine dry ingredients, then add choc. chips and berries and stir gently to combine. Add wet ingredients and again stir gently. Spoon into mini-muffin pans and cook 10-12 minutes in toaster oven, 18-22 minutes in regular muffin pans.

Recipe by Hannah Kaminsky, author of My Sweet Vegan. Originally posted to her personal blog, Bittersweet.