Chocolate Almond Butter Muffins
Video recipe? Click here! “The muffin man.. THE MUFFIN MAN” - To all you ‘Sherk’ lovers, you get me! We all love that soft, warm and sweet muffin either with our morning coffee, that 3pm pick-me-up or after dinner treat. Were you ever trying to be “good” and avoid that confectionary section.. I HAVE GOT CHU COVERED. In true Kath style this recipe is dairy, sugar and gluten free BUT bloody tasty if ya ask me. I present you my Chocolate, Almond butter Muffin for all.. enjoy!
YOU WILL NEED:
- 2 Cups of buckwheat flour
- 1/2 cup of cacao powder
- 1 egg or flax egg
- 2 cups of almond/coconut milk
- 1/2 cup of rice malt syrup
- 1 1/2 tbs of almond butter
- 1/2 cup of pitted dates
- 40g of 90% dark chocolate
- Pinch of baking soda
- Pinch of salt
VEGAN EGG SUB:
FLAX EGG RECIPE..
1 tbs of grounded flax seed combined with 2 tbs of boiling water.
Will start to form a sticky “egg-like” consistency.
Preheat oven to 190 degrees Celsius.
In a mixing bowl combine your buckwheat flour, cacao powder, salt and baking soda.
Pour your rice malt syrup over dates and into a microwavable container. Heat for 10 seconds to thin the syrup out (no more as it gets hot very quickly and will go gluggie). Mash dates into it to form a paste- like mixture.
Pour this into the bowl of dry ingredients along with your almond butter, egg/ flax egg and almond milk. Stir together well.
Taste test time! If you want it a little sweeter just add some more rice malt syrup.
Break up dark chocolate and stir through batter.
Line a muffin tin before you pour mixture into the mould. Make sure you fill it to the top as they will not rise like most conventional baking flours.
Bake for 25-30 minutes. Leave to cool for 10.
Add some of your leftover melted chocolate on top for some extra naughtiness if you wish!