Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins | Makes: 12 muffins

Ingredients:

1/4 cup coconut oil, or sub olive or vegetable oil

1 cup unsweetened almond milk, or any other plant based milk

1 tbsp apple cider vinegar (ensure gluten-free if necessary)

12 tbsp maple syrup (or sub any other sweetener)

1 tsp vanilla extract

pinch salt

1 1/4 cup ground almonds, (almond meal)

1 1/4 cup gluten-free flour blend, (or sub plain flour if not gluten-free)

2 heaped tsp baking powder (ensure gluten-free if necessary)

1/4 tsp baking soda

1/2 cup cocoa powder

1.8 oz. (50g) dark chocolate chips (ensure vegan/gluten-free if necessary)

Instructions:

  1. Preheat oven to 350°F.
  2. Place the coconut oil in a large bowl and melt over a saucepan of boiling water (skip this step if using any other oil).
  3. Once melted, add the milk to the sam bowl along with the vinegar, maple syrup, vanilla, salt and ground almonds.
  4. Sift in the flour, baking powder, baking soda, and cocoa powder.
  5. Mix well, adding a tiny splash more milk if its looking too dry.
  6. Stir in the chocolate chips.
  7. Transfer mixture between muffin cases in a muffin tin.
  8. Bake in the oven for around 20 mins, until risen and a skewer inserted into the center comes out clean.
  9. Best when fresh, but keep well cover in the fridge for up to a few days.