Mini Choc Chip Muffins
Ingredients
- 100ml plant-based milk
- 1 tbsp. apple cider vinegar
- 35g cashew or almond butter
- 50g golden caster sugar
- 70g gluten-free flour or plain flour
- 35g almonds
- 45g dark chocolate chunks
- 1/2 to 1tsp. almond extract
- 1/4 tsp. baking powder
- 1/2 tsp. bicarbonate of soda
- small pinch of salt
Preparation
Preheat the oven to 170°c fan and line a mini muffin tray with 14 muffin cases
In a small bowl measure out the plant-based milk and stir in the apple cider vinegar and set to one side for 5 minutes, until it curdles
Add the almonds to a vitamix blending bowl and slowly blend until ground into a rough flour
In another mixing bowl add the nut butter and sugar and stir together
Then add all the remaining ingredients, including the ground almonds and stir together
Pour in the plant-based milk and apple cider vinegar and stir through
Spoon the mix evenly between the mini muffin cases and bake in the oven on the middle shelf for 13 minutes until lightly golden on top
Remove the muffins from the oven and place on a cooling rack for 5 minutes before removing from the muffin tray
Then leave the muffins to cool completely
Store in an airtight container and eat within 2-3 days
