I used to eat Costco muffins growing up, before I had allergies. So, when I started having dietary restrictions I decided to try making my own copycat. These definitely lived up to my desires! Yum! Makes 12-14 muffins in 45 mins.

Ingredients

1. 2 1/4 cups gf flour with xantham gum or guar gum 
2. 1/2 cup sugar
3. 3/4 cup brown sugar, OR maple sugar
4. 1/2 cup cocoa powder
5. 2 tsp baking powder, OR if corn free here
6. 1 tsp baking soda 
7. 1/2 tsp salt 
8. 1/2 cup soy free vegan butter, OR homemade (recipe is top 8 free, legume, and seed free)
9. 1/2 cup oat yogurt, OR homemade yogurt (if legume, corn, and coconut free)
10. 1 cup non dairy milk
11. 2 eggs (add extra egg white if batter is too dry), OR 1/2 cup potato water *See notes on how to make
12. 1 tsp vanilla  
13. 6 oz enjoy life chocolate chips, for in batter
14. 2 oz enjoy life mega chunk chocolate chips, for topping the muffins

Directions

1. Preheat oven to 350.
2. Mix dry ingredients #1-7 in kitchen aid, add in butter, and then add the remaining ingredients #9-13. Batter should be very sticky and scoop-able like this:

3. Scoop 1/3 cup of batter into lined or lightly oiled muffin tins. Top the batter with mega chunk chocolate chips, as desired.

4. Bake muffins at 350 for 30-32 mins or till edges are slightly crispy to the touch.

5. Let cool in tins 5-10 mins and then cool fully on racks.

NOTES:

*Instead of using eggs like most bread recipes, I like to use 1/2 cup potato water. (You can also use sweet potatoes or applesauce if nightshades are an issue; but it will not rise as much and may have an aftertaste). The potato water makes the final product taller, fluffier, and moist. To achieve this potato water, I mash up one small boiled potato with 1 cup water until you get a mushy runny paste (kinda like applesauce). I then use 1/2 cup of this mixture in the recipe. See picture below for the right consistency: