For those days when you need simplicity, chocolate and goodness. These sugar-free, dairy-free and gluten-free muffins are easy and quick. They will fill your house with that delicious baked chocolate smell within 20 minutes of walking into your kitchen.
Perfect with a cup of tea. Get indulgent with some good quality, organic cream or some home-made cashew cream.
This can also be made nut-free buy substituting the almond milk with any other form of milk (oat, coconut, dairy).
1/2 cup melted coconut oil
1/3 cup rice syrup
1/3 cup almond milk
1/4 tsp of vanilla powder OR 1 tsp vanilla extract
1 cup buckwheat flour
1/2 cup cacao
1 1/2 tsp baking powder
1/2 cup good quality, dark chocolate chunks
1/2 cup frozen raspberries
Pre-heat your oven to 180c and line a muffin pan with cases (will make approx 12)
Start by mashing your banana in a large mixing bowl with a fork.
Whisk in all three eggs, followed by the rice syrup, coconut oil, almond milk and vanilla until well combined.
Add in all your dry ingredients and mix well until combined.
Add in your extras and stir to combine.
Spoon heaped tablespoons into each muffin case, filling right to the top – this mixture won’t rise a huge amount due to the use of buckwheat flour.
Bake in pre-heated oven for about 12 minutes, until the top has set and a skewer comes out ‘just sticky’. You want the mixture to be not entirely solid but definitely not runny – this will retain moisture in the muffins.
Cook on a rack and enjoy with a good cuppa!