Extra chocolatey muffins are always popular, the fact that they are gluten free is a massive bonus!
125g ground almonds
75g rice flour
50g coconut flour
220g chocolate chips
175g caster sugar
100mls vegetable oil
1 large egg
1 teaspoon vanilla extract
Preheat the oven to 190 degrees Centigrade.
Line a 12 hole muffin tin with paper cases.
Combine the dry ingredients in a large bowl, set a handful of chocolate chips aside to decorate with.
Combine the wet ingredients in a jug.
Pour the wet ingredients into the dry, mix lightly and spoon into prepared paper cases.
Sprinkle with a few choc chips.
Bake for 18mins.
Allow to cool on a wire rack.