1 cup coconut sugar
1 1/2 cups gluten free all purpose flour blend
1 cup pure cocoa powder
1 1/2 cups pure dark chocolate bits
1 teaspoon gluten-free baking powder
1 teaspoon baking soda
1 teaspoon sea salt
3 large room temperature eggs
1/2 cup pure olive oil
1/2 cup milk
1/4 cup organic sour cream
2 teaspoons pure vanilla essence
Preheat oven to 350 F
Combine the first 7 ingredients in your mixer. Set aside. Whisk the last 5 ingredients until incorporated in a separate container. With the mixer on low speed, add liquid to the dry ingredients until combined.
Grease an 18-cup muffin pan and dust with flour. Fill each one 3/4 full and bake for 40 to 50 minutes or until a stick inserted into one of the muffins comes out clean.