These decadent double chocolate muffins are made with buckwheat and almond flour. Along with being Vegan and gluten-free they taste great as a special treat or dessert.
Prep Time 5 minsCook Time 20 minsTotal Time 25 minsDifficulty Beginner Yields 1 Serving Servings Quarter (0.25 Servings) Half (0.5 Servings) Default (1 Serving) Double (2 Servings) Triple (3 Servings) 85 g Buckwheat Flour
50 g Ground Almonds, or Almond Flour
4 tbsp Arrowroot Powder, or Tapioca Flour
4 tbsp Cocoa Powder
1 tsp Gluten-Free Baking Powder
0.50 tsp Bicarbonate of Soda
80 ml (1/3 cup) coconut oil, melted
80 ml maple syrup, or agave nectar
120 ml (1/2 cup) boiled water
1 tbsp apple cider vinegar
100 g (1/2 cup) dark chocolate chips
1 Preheat the oven to 180C / 350F and line a cupcake tin with 6 muffin cases.
2 Stir together the dry ingredients (buckwheat flour, ground almonds, arrowroot, cocoa powder, baking powder and bicarbonate of soda)
3 In a separate small bowl or jug, mix together the coconut oil, maple syrup and boiled water.
4 Stir the wet into the dry and mix until smooth.
5 Stir in the dark chocolate chips.
6 Divide the mixture between the 6 muffin cases. The mixture should reach about 2/3 way up.
7 Bake for 20 minutes until well risen and a slightly firm.
8 Leave to cool before serving and enjoy!
Recipe Credit Source: http://wallflowerkitchen.com/double-chocolate-buckwheat-muffins-vegan/
Ingredients 85 g Buckwheat Flour
50 g Ground Almonds, or Almond Flour
4 tbsp Arrowroot Powder, or Tapioca Flour
4 tbsp Cocoa Powder
1 tsp Gluten-Free Baking Powder
0.50 tsp Bicarbonate of Soda
80 ml (1/3 cup) coconut oil, melted
80 ml maple syrup, or agave nectar
120 ml (1/2 cup) boiled water
1 tbsp apple cider vinegar
100 g (1/2 cup) dark chocolate chips
Directions 1 Preheat the oven to 180C / 350F and line a cupcake tin with 6 muffin cases.
2 Stir together the dry ingredients (buckwheat flour, ground almonds, arrowroot, cocoa powder, baking powder and bicarbonate of soda)
3 In a separate small bowl or jug, mix together the coconut oil, maple syrup and boiled water.
4 Stir the wet into the dry and mix until smooth.
5 Stir in the dark chocolate chips.
6 Divide the mixture between the 6 muffin cases. The mixture should reach about 2/3 way up.
7 Bake for 20 minutes until well risen and a slightly firm.
8 Leave to cool before serving and enjoy!
Double Chocolate Buckwheat Muffins
