Babycake's Gluten-Free Vegan Brownies

This recipe is free of wheat, gluten, dairy, casein, and eggs. The recipe is from Babycakes NYC, a bakery specializing in food allergies, and was featured on Martha Stewart! I haven't yet made it but I figure with Martha Stewart's approval, it must be good :)

• Ready In: 25 mins
• Yields: 24 muffins

Ingredients

• 1⁄2 cup canola oil, plus more for pans
• 3⁄4 cup  garfava flour (blend of fava and garbanzo flours)
• 2  tablespoons  garfava flour (additional)
• 1⁄4 cup potato starch
• 2  tablespoons arrowroot
• 1  cup  unrefined sugar (or 10 tablespoons plus 2 teaspoons agave nectar)
• 2 1⁄4 teaspoons baking powder
• 1⁄4 teaspoon baking soda
• 1⁄4 teaspoon xanthan gum
• 1  teaspoon salt
• 1⁄2 cup  unsweetened cocoa powder
• 1⁄2 cup unsweetened applesauce
• 2  tablespoons pure vanilla extract
• 1⁄2 cup brewed coffee or 1⁄2 cup hot water
• 2  cups  vegan  gluten-free chocolate chips (such as Tropical Source or Enjoy Life)

Directions

1. Preheat oven to 325°. Grease three 12-muffin mini-muffin pans with oil.
2. In a medium bowl, whisk together flour, potato starch, arrowroot, sugar, baking powder, baking soda, xanthan gum, salt, and unsweetened cocoa powder; set aside.
3. In a large bowl, mix together applesauce, 1/2 cup canola oil, and vanilla. Slowly add flour mixture, stirring to combine. Stir in coffee until it forms a batter. Fold in chocolate chips.
4. Place 1 tablespoon batter into each greased muffin cup. Bake until a toothpick inserted into the center comes out clean, approximately 12 to 15 minutes. Let cool completely on a wire rack before removing from tins.