Chocolate Chocolate Chip Muffins

Ok. So, there are already a couple of muffin recipes on here so far, but this one is so great, I had to share it, too. The great thing about baking with chocolate is that you can't taste the difference between your regular or allergen free recipes.

1 ¾ cups all purpose flour (for extra fiber, use 1 ¼ cups all purpose and ½ cup wheat flour)

2 tsp baking powder (homemade)

½ tsp baking soda

3 tbsp cocoa powder

¾ cup powdered sugar (or ½ cup agave nectar)

1 cup chocolate chips, plus some for sprinkling over the top

1 cup milk (rice, soy or cow)

1/3 cup melted butter (apple sauce or another oil)

1 egg (or 1 ½ tsp egg replacer + 2 tbsp warm water)

1 tsp vanilla extract

Preheat oven to 400 degrees F. Whisk together flour, baking powder, baking soda, cocoa powder and powdered sugar (if you’re using agave nectar add it to the wet ingredients). In a separate bowl, mix together milk, melted butter, egg and vanilla (if you’re using melted butter, warming the milk helps keep it from chunking when you mix them together). Combine dry and wet ingredients, just until moist. Fold in chocolate chips. Line muffin tin with paper muffin cups. Fill cups about 2/3 full with batter. Bake for 15-18 minutes or until a fork inserted comes out clean. Makes 12 regular sized muffins.