These muffins were just a simple experiment in a Coeliac kitchen but ended up being rather delicious! I put the remaining few in the fridge over night and they took on a totally different textural charm. So moist, soft and lightly chewy – I love them!
Here’s my recipe, I hope you enjoy them too xxx
Pre heat oven to 200ºC | Makes around 12-15 muffins | Bake for 15-18 mins
In a large mixing bowl, add chronologically, mixing after each addition:
150g Coconut flour
65g coconut sugar
10g xanthem gum
25g tapioca starch
65g potato starch
30g raw cacao
5 x free range organic eggs
160g coconut cream
pinch sea salt
60g coconut oil
25g maple syrup
50g runny honey
180g Alpro coconut milk
60g dark choc chips (saving 10g to put a few on the top of each muffin before putting into the oven)
Once vigorously mixed, spoon into cake cases, top with few chips each and put at the top of the oven for 15-18 mins.
Remove and allow to cool. Delicious on their own but alternatively serve with some non-dairy ice cream, a drizzle of soy cream or chill and serve with a blob of nut butter.