These muffins are incredibly delicious. So so delicious and you will prepare them in around 5 minutes. A very fast and simple chocolate fix. These would be perfect with some of your favourite chocolate crushed and stirred through the batter, or with some raspberries added. I’m thinking of making another batch with a few spoonfuls of date caramel added in the middle (imagine that- chocolate caramel muffins that are healthy!).
To make these lunch box safe just simply replace the almond meal with extra buckwheat flour. You can omit the nut butter from the chocolate glaze too. Rice malt syrup can replace the coconut sugar for anyone concerned about fructose, but just keep in mind that they wont be nearly as sweet.
These muffins are a great way to encourage children to enjoy healthy, chocolately food without being sugar ladden!
Chocolate Muffins With Chocolate Glaze
1/2 cup buckwheat flour
1/2 cup almond meal/ hazelnut meal
3/4 cup coconut milk
1 egg (try a chia egg for vegans!)
1/3 cup raw cacao powder
1/3 cup melted coconut oil/ light flavoured olive oil
1/4 cup coconut sugar
1 teaspoon vanilla powder/ vanilla essence/ 1 vanilla pod
1 teaspoon baking powder
1 teaspoon apple cider vinegar
1/2 teaspoon bicarb soda (baking soda)
1 pinch sea salt
1/3 cup melted coconut oil
1/3 cup cacao powder
1 heaped tablespoon nut butter of your choice
Pre heat the oven to 160 degrees celsius. Add the dry ingredients together and mix well. Lightly whisk the egg and add it to the wet ingredients, except for the apple cider vinegar. Gently combine the wet ingredients into the dry ingredients. Mix using a whisk. Add the apple cider vinegar and combine.
Spoon the batter into a muffin tin lined with patty cases or greased very well with coconut oil and some left over buckwheat flour (depending on your tin). Fill up the patty cases 3/4 full. Bake for 10 minutes until the muffins are slightly springy on top. Cool in the tin for 10 minutes before placing on a wire rack.
To make the glaze mix everything together until smooth and glossy. Pour on top of the muffins. The muffins are best eaten slightly warmed, but are still delicious cold. Will keep for 3 days in an airtight container. Can be frozen and defrosted. Makes around 10 muffins.