If you’ve made it to February with your new years resolutions fully intact and your healthy eating plan still on track, then well done! If you’ve slipped up a couple of times 
and splurged on chocolate or wine in a moment of craving, then equally well done for being human and honest.
Life is about balance, and this is a recipe that combined the best of both worlds; you get to eat a big chocolatey muffin, and you also get to be healthy at the same time! Using gluten free flour, non dairy milk and very low GI sugars, this recipe is perfect for sharing as an afternoon treat with tea and coffee, or as an alternative to a birthday cake, which is exactly what I created this recipe for recently! (Plus, it’s totally easy and fuss-free!)
INGREDIENTS
- 2 cups gluten free flour
- 1 cup cocoa powder
- ¼ cup coconut sugar
- 2 tsp stevia
- 1 tsp vanilla extract
- ½ tsp baking powder
- ¼ tsp baking soda
- pinch of good quality salt
- 2 eggs
- 1 handful berries
- a few squares of dark chocolate
- ¼ cup non-dairy spread or coconut oil (melted)
- ¼ cup almond or hemp milk
METHOD
Pre-heat the oven to 175C and line a muffin tin with 8-12 cases
Add the flour, cocoa powder, baking powder, baking soda, salt, sugars and sweetener to a large bowl and mix to combine
Add the eggs, vanilla and melted coconut oil or margarine and mix well
Add the almond or hemp milk and mix well
Scoop the mixture into the muffin cases (this recipe makes roughly 8 large muffins, so could easily make double if you’re using smaller cases)
Sprinkle berries and shards of dark chocolate over the mixture once in the muffin cases
Place in the oven and bake for 15-20 minutes or until risen and the scent of chocolate fills the kitchen!
Leave to cool and either serve alone, with vegan icecream or yoghurt, or eat as an afternoon treat throughout the week!
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