Let’s face it: finding vegan and gluten-free double chocolate muffing is next to impossible unless you make them yourself, so why don’t we just do that then? Here’s my version.
Makes 12 Muffins
- 1 tbsp chia seeds
- 3tbsp water
- 300g gluten-free flour
- 35g cocoa powder (make sure it’s vegan)
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- ½ tsp salt
- 200g unrefined caster sugar
- 2 tbsp golden syrup
- 400ml almond milk
- 60g vegan margarine
- 1 tsp vanilla extract
- 100g dark chocolate (make sure it’s vegan)
You will also need 12 muffin cases and a muffin baking tin.
Preheat the oven to gas mark 6 (200 degrees Celsius)
First you need to grind up your chia seeds to make a powder. You can do this in a grinder or blender if you like, but I use a pestle and mortar. Once they are ground mix the seeds and the water together and leave aside until needed. Sift the flour, cocoa powder, baking powder, bicarb and salt into a large mixing bowl and then add the sugar. Stir these together to make a light brown powder and then make a well in the centre. Next pour the almond milk into the centre and combine using an electric whisk. When you have a smooth batter add the rest of your ingredients, including the chia seed mixture but not the dark chocolate and continue to whisk until the batter is silky smooth.
Chop your dark chocolate into small pieces using a sharp knife and then fold these into the muffin batter. Leave to stand for 10 minutes.
Place your 12 muffin cases into the holes in the muffin tray and then spoon in your batter so that it comes near to the top of the cases. Place in the oven and cook for 25 minutes, or until risen and crisp on top. You can put a cocktail stick into a muffin to check for doneness, but remember that there will be melted chocolate inside so the stick won’t always come out clean.
Leave the muffins on a cooling rack and dust with cocoa powder.