Dark chocolate muffins
45 min
These chocolate muffins are great for people with allergies. They are chocolaty, lightly sweet, gluten-free, vegan, alternatively sweetened, freezer friendly, and quick and easy to make.
3 people made this
Ingredients
Makes: 14 muffins
- 45g chickpea (besan) flour
- 45g unsweetened cocoa powder
- 160g brown rice flour
- 4 tablespoons oil
- 4 tablespoons apple sauce
- 240ml water
- 240ml maple syrup
- 1/2 tablespoon bicarbonate of soda
Method
Prep:10min ›
Cook:25min ›
Extra time:10min cooling ›
Ready in:45min
- Preheat the oven to 190 C / Gas 5. Line enough muffin tins to accommodate 14 muffins.
- In a liquidiser, blitz all of the ingredients together except the bicarbonate of soda until well incorporated.
- Add bicarbonate of soda, blitz again until well mixed and working quickly, pour the batter into prepared muffin tins.
- Bake in the middle of the oven for 20 to 25 minutes or until a skewer inserted into a muffin comes out clean.
- Transfer to a cooling rack and allow to slightly cool before devouring. Enjoy!
