No-fuss chocolate muffins made in minutes. A perfect nut-free snack to pack into school lunch boxes (use 1/4 cup of raw cacao for children, more for an extra chocolaty flavour). All the ingredients go into a blender and in seconds your muffins are in the oven, the kind of recipe a busy mum needs.
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- 3 lge egg(s)
- 1/2 cup ghee, or coconut oil melted to room temp
- 1/3 cup maple syrup, 100%
- 2 tsp vanilla extract (organic)
- 1/2 cup arrowroot flour, or tapioca
- 1/3 cup coconut flour
- 1/4 – 1/3 cup cacao raw powder, (I use 1/4 cup for children)
- 2 1/2 tsp baking powder (gluten free)
- 1/4 tsp fine sea salt
Preheat oven to 170c (fan-forced). Place 8 paper muffin liners into a large muffin tray.
Add all the above ingredients in order to a blender. Blend for 10 seconds on high-speed to mix well, then scrape down the sides of the jug using a spatula and stir.
Spoon the batter evenly between the 8 muffin cups (approx. 2/3 full) or use smaller muffin cups which will increase the number.
Bake for 13 – 15 minutes or until the muffins have risen and the tops are just firm (the centres should still be a little moist). Leave the chocolate muffins to cool in the tray for 5 – 10 minutes then transfer the muffins to a wire rack to finish cooling.
Store in an airtight container for up to 3 days, suitable to freeze.
(This recipe can also be made into a slice – Pour the mixture into a lined 22cm square cake tin and bake the for 15 minutes. You might like to add 1/2 cup of chopped nuts into the mixture before baking for an adult treat. Once cooled, cut into squares and top with a dollop of dairy-free cream).