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

    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

    Prep:10min  ›  Cook:25min  ›  Extra time:10min cooling  ›  Ready in:45min 

    1. Preheat the oven to 190 C / Gas 5. Line enough muffin tins to accommodate 14 muffins.
    2. In a liquidiser, blitz all of the ingredients together except the bicarbonate of soda until well incorporated.
    3. Add bicarbonate of soda, blitz again until well mixed and working quickly, pour the batter into prepared muffin tins.
    4. Bake in the middle of the oven for 20 to 25 minutes or until a skewer inserted into a muffin comes out clean.
    5. Transfer to a cooling rack and allow to slightly cool before devouring. Enjoy!

    See it on my blog

    Check out this recipe on honeyandspice!

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