On Friday I was wanting something chocolate. Again. A muffin sounded like a phenomenal idea, so I whipped up these lovelies.

Wow oh wow oh wow.

They are intensely chocolate and denser than a usual muffin (almost brownie-ish) and they are roll-your-eyes-back-and-curl-your-toes good. And that’s all I have to say about that.

makes 12 muffins (mine look a bit small in the photos because I stretched the batter to make 16 muffins)

6 ounces dairy-free dark chocolate (I used 15 squares of Trader Joe’s Pound Plus 72% dark chocolate bar.)
1/3 C Earth Balance margarine
3/4 C rice milk
3/4 white sugar
1/2 C unsweetened applesauce
2 tsp vanilla extract
1 2/3 C gluten-free all purpose flour (I use Domata Living Flour)
1 tsp baking soda
1/2 tsp salt
1 C Enjoy Life Foods dairy-free chocolate chips

Preheat oven to 400 F and grease two muffins tins using oil or Earth Balance margarine.

In a double boiler, melt the 6 oz chocolate and margarine. Stir frequently to melt evenly, then set aside and cool for 10 minutes.

Once cooled, add the rice milk, sugar, applesauce, and vanilla and mix together. In a separate large mixing bowl, combine the flour, baking soda and salt, then pour in the melted chocolate mixture and stir together. Add in chocolate chips and stir again, then spoon into muffin tins. Bake for 20-25 minutes or until a toothpick inserted in a muffin comes out clean. Let muffins cool in pans for 5 minutes before removing and placing on a cooling rack.