Quick Choc Muffins
Di HutchisonEveryone needs a treat sometimes! You can amp up the goodness in the humble muffin easily with a few upgrades.
Equipment
- 1 muffin pan
Ingredients
Dry Mix
- 1/2 cup buckwheat flour
- 1/2 cup chickpea flour
- 1 tbsp chia ground heaped
- 1/2 cup almonds grind to a meal
- 1/2 cup cacao
- 1/ 4 cup rapadura sugar
- 2 teas baking powder heaped
Wet Mix
- 1 cup yoghurt or non-dairy milk
- 1 cup mashed banana or pumpkin, sweet potato or cooked apple
- 1/2 cup honey or maple syrup
- 2 eggs large
- 3 tbsp olive oil
Instructions
- Combine wet and dry mix gently
- Add nuts or dried fruits
- Cook in fan forced oven set at 180 degrees for around 20-25 minutes
- When you press the top of the muffin and it bounces back- it's ready!
Notes
I use different flours to increase the variety of fibres and nutrients and to make up the original 1.5 cups of gluten free flour but they all behave a little differently so if you have questions about the best options, please make a comment below.
I love to add chia seed into the nuts before I grind them as it always results in a beautiful moistness. I reduced the sugar and replaced it with a nutrient dense version like rapadura sugar. Choose raw organic honey. Replace milks with nut milk, yoghurts etc. Fermenting the fruit first reduces the sugar and carb content.
This recipe is so beautiful for a delicious treat!