Gluten Free Double Chocolate Muffins

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1 cup 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.

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