Ingredients
2 cups gluten-free oat flour1 cup sugar1/4 cup baking cocoa1 teaspoon baking soda1/2 teaspoon salt1 cup water1/3 cup canola oil1 teaspoon cider vinegar1/2 teaspoon vanilla extract2 teaspoons confectioners’ sugar
Preparation
In a large bowl, combine the flour, sugar, cocoa, baking soda and salt. In another bowl, combine the water, oil, vinegar and vanilla. Stir into dry ingredients just until moistened.
Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners’ sugar.
