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PREP 15 MIN · COOK 20 MIN
DF · GF · V
INGREDIENTS

SERVINGS 12

  • 12 cups (200g) wholewheat spelt flour (or gluten free)
  • 13 cup (30g) cocoa powder (or cacao powder)
  • 2 tsp baking powder
  • 1 tsp instant coffee
  • 2 large eggs
  • 34 cup (190ml) almond milk (or dairy alternative)
  • 13 cup (80ml) maple syrup (honey or rice malt syrup)
  • 13 cup (80g) coconut oil melted
  • 100g 70% dark chocolate (or dairy-free alternative) roughly chopped
  • 1 tsp sea salt flakes
METHOD
This method is based on 12 servings
  1. Preheat oven to 320°F and line a 12-hole muffin tin with muffin cases.

     

  2. Place flour, cocoa, baking powder and coffee in a large bowl and stir to combine.

     

  3. In another bowl, whisk together eggs, milk, maple syrup and oil until combined and stir into dry ingredients. 

     

  4. Add chocolate and stir until just combined. Spoon mixture evenly into muffin tin and scatter over salt flakes. Bake for 20-25 minutes until cooked in the centre. Cool in the tin for 5 minutes before serving.

     

    Store muffins in an airtight container at room temperature for up to 3 days or freeze individually for up to 2 months.  

     

NUTRITIONAL INFORMATION
Based on 1 serving
Energy (kJ) 863
Energy (cals) 206
Protein 4.1g
Fat 11.9g
Sat. Fat 8.7g
Carbs 20.3g
Sugar 6.8g
Fiber 1.4g
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