Double Chocolate Buckwheat Muffins

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.

Double Chocolate Buckwheat Muffins
Prep Time5 minsCook Time20 minsTotal Time25 minsDifficultyBeginnerYields1 Serving
 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!

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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!

Notes

Double Chocolate Buckwheat Muffins

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