Vegan chocolate muffins

• 1 tablespoon flaxseed meal 
• 3 tablespoons hot water 
• ½ cup (120g) coconut milk 
• 2 teaspoons apple cider vinegar 
• ¾ cup (106g) white rice flour 
• ¼ cup (23g) gluten-free oat flour 
• ¾ cup (160g) dark brown sugar, packed 
• ¼ cup (21g) Dutch-processed cocoa powder 
• 1 teaspoon baking powder 
• ½ teaspoon baking soda 
• ½ teaspoon sea salt 
• 1 teaspoon ground cinnamon
• ¼ cup (50g) grapeseed oil 
• 1 teaspoon vanilla extract 
• ¾ cup (120g) shredded zucchini 
• ½ cup (78g) carob chips, plus more for garnish 
• ½ cup (111g) water, boiling

Preparation:

Preheat oven to 375° and line a 6 cup muffin tin with muffin liners. In a small bowl, whisk flaxseed meal and hot water together to make a flax egg. Set aside. In a medium bowl, whisk coconut milk to re emulsify the fat and coconut water, because coconut milk tends to separate. Whisk apple cider vinegar into coconut milk. Set aside to curdle, about 5 minutes. Sift rice flour, oat flour, brown sugar, cocoa powder, baking powder, baking soda, salt, and ground cinnamon into a large bowl. Add grapeseed oil, vanilla extract, and flax egg to the coconut milk mixture and whisk until combined. Pour wet mixture into the dry mixture and combine with a rubber spatula until dry ingredients are just incorporated. Stir in the shredded zucchini, ½ cup carob chips, and boiling water. Fill molds ⅔ full. Garnish with a sprinkle of carob chips. Bake 15 minutes, rotate muffin tin, and continue baking until a toothpick comes out clean, about 10 more minutes.