Allergy Friendly Chocolate Muffins
- 1/2 cup buckwheat flour
- 1/2 cup coconut sugar
- 1/4 cup cacao or cocoa powder
- 1/4 cup coconut cream
- 1/4 cup light olive oil
- 1/2 tsp baking powder
- 1 tsp apple cider vinegar
- 1/2 cup water
- Preheat your oven to 180C or 350F and grease the holes of a mini silicon muffin tray.
- Place the ingredients into your processor in the order listed above and blend to combine.
- Spoon the mixture into the holes of your muffin tray and bake the muffins for 12 – 14 minutes.
- Remove from the oven and cool slightly before transferring the muffins to a cooling rack to cool completely.
- Eat and enjoy.
Thermomix Method
- Preheat your oven to 180C or 350F and grease the holes of a mini silicon muffin tray.
- Place the ingredients into the bowl in the order listed above and blend at speed 5 for 5 seconds.
- Spoon the mixture into the holes of your muffin tray and bake the muffins for 12 – 14 minutes.
- Remove from the oven and cool slightly before transferring the muffins to a cooling rack to cool completely.
- Eat and enjoy.
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Recipe
Allergy Friendly Chocolate Muffins with Thermomix Instructions
Published
Rating
Based on 63 Review(s)