Turning plant-based since this was initially posted and discovering Oliver has an egg intolerance means while they worked for us a at the time of posting, we need to create an alternative now. Alexander my youngest son doesn’t eat dairy and he loves these.
They will also still be useful to those seeking a gluten and dairy free alternative.
These muffins are simple and quick to make.
I’ve also used maple syrup instead of processed sugar to add sweetness.
Makes 12 muffins
- 250g of gluten free flour (we like Doves Farm)
- 50g of coco powder
- 2tsp baking powder
- 150g vegan chocolate chips
- 200ml coconut cream
- 2 eggs
- 180ml maple syrup/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.
In a separate bowl, add the honey, eggs, coconut cream and Pure sunflower spread.
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: