I’m re-sharing this post as they are hands-down the tastiest free-from buns we’ve ever made!
Any sweets treats that are acceptable to eat at breakfast are a winner in my eyes. Muffins are one of my favourite foods – especially when served straight out of the oven, hot, fluffy and oh so good. And nothing makes me happier than baking with my kids, particularly my 5-year-old Oliver who adores cooking and baking.
These are some of our happiest times together-mother and son making chocolately cakes.
And do you know what the best thing is, about muffins? They’re so simple to make and take less than 30 minutes to prepare and bake.
To make the muffins (slightly) less naughty, I’ve used honey instead of processed sugar to add sweetness plus as my eldest and I are sensitive to gluten so these are gluten (and dairy free) too.
Told you muffins could be healthy!
Makes 12 muffins
- 250g of gluten free flour (we like Doves Farm)
- 50g of coco powder
- 2tsp baking powder
- 150g chocolate chips
- 200ml coconut cream
- 2 eggs
- 180ml honey
- 4 tbsp dairy free sunflower spread (we like Pure)
- More Pure spread for greasing
For the topping
- 250g plain chocolate
Preheat the oven to 200°C
Sift the flour, cocoa powder and baking powder into a large bowl and also add the chocolate chips.
Thank you Pure for my personalised wooden spoon. I love it.
Mix both bowls together lightly.
Grease the cases with Pure.
Spoon the mixture into the cases on a baking tray. Place in the oven and bake for 20 minutes. The muffins will have risen and peaking from their cases.
Remove from the oven and cool.
For the topping, melt the chocolate in a heatproof bowl over a pan of simmering water.
When slightly thickened, spread each muffin with the icing and decorate if you wish.
Here’s a little video too: