These muffins remind me of the ones my mum used to buy when we were little for special breakfasts. My brother and I would be so excited when we got to eat them and they’d never disappoint. These are just as delicious, but without the gluten, dairy and sugar. Think fluffy chocolatey muffins studded with rich chocolate chips.
I love making these as they’re great for little treats and you can keep them in the freezer if you don’t think you’ll get through the batch quickly enough. Not something we have a problem with in our house.
I also love eating them when they’ve cooled a little but they’re still warm enough that the chocolate is all gooey and melty. You can even pop them in the oven on warm for a few minutes to get the same effect if they’ve cooled completely.
I made these muffins originally for my lovely friends at Cuisinart, as you can make these in their air fryer mini oven, but you can bake them in a normal oven too!
Makes 12 muffins
- 1 1/4 cups gluten free flour
- 3/4 cup coconut sugar
- 1/2 cup cacao powder
- 3/4 tsp baking powder
- 1 cup almond milk
- 1 tbsp apple cider vinegar
- 1/2 cup rapeseed oil
- 1/2 cup chocolate chunks
Preheat your oven to 180C. Add the dry ingredients (except the chocolate chunks)to a bowl and stir well, then in another bowl, mix the almond milk and apple cider vinegar before stirring in the rapeseed oil. Slowly pour the wet mixture into the dry, stirring gently until mixed together well. Fold in the chocolate chunks then spoon into cupcake cases and bake for around 15-20 minutes, or until they look baked on top (as the chocolate chunks will be melted a skewer inserted will still come out wet even once they are baked).
Leave for a few minutes to cool if you want to eat them warm (with the chocolate chunks melted) or allow them to cool fully if you’d prefer the chocolate chunks to be set. Store in an airtight container for upto a week or freeze for upto two months.
Love, Mrs H xx