These vegan and gluten-free chocolate chunk muffins are deliciously moist and packed with flavor, featuring a combination of tapioca flour, coconut flour, and cherries. Perfect as a snack or a sweet treat!
1: Preheat the oven at 350°F.
2: Leave the chia seeds to soak in 3 tablespoons of water for 10 minutes.
3: In a bowl, mash the banana and add the soaked chia. Mix well.
4: Add the tapioca and coconut flour, then mix.
5: Add the coconut oil and almond milk, mixing until you get a nice consistency.
6: Add the vanilla, baking powder, and cherries, mixing again.
7: Chop the bars and add to the mixture.
8: Pour the batter into muffin tins.
9: Bake for 30 minutes.
10: Let them cool and enjoy!
