Ingredients

• 2 cups gluten free oat flour
• 1 cup sugar
• 1/4 cup baking cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup water
• 1/3 canola oil
• 1 tsp cider vinegar
• 1/2 teaspoon vanilla extract
• 2 teaspoons confectioners' sugar

Directions

1. In a large bowl, combine the flour, sugar, baking cocoa, baking soda and salt. In another bowl combine the water, oil, vinegar and vanilla. Stir into dry ingredients until just moistened.

2. Fill paper-lined muffin cups three-fourths full. Bake at 350 for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from the pan to a wire rack to cool completely. Dust with confectioners sugar.

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