Allergy Friendly Chocolate Muffins with Thermomix Instructions

Allergy Friendly Chocolate Muffins with Thermomix Instructions


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
  1. Preheat your oven to 180C or 350F and grease the holes of a mini silicon muffin tray.
  2. Place the ingredients into your processor in the order listed above and blend to combine.
  3. Spoon the mixture into the holes of your muffin tray and bake the muffins for 12 – 14 minutes.
  4. Remove from the oven and cool slightly before transferring the muffins to a cooling rack to cool completely.
  5. Eat and enjoy.

Thermomix Method

  1. Preheat your oven to 180C or 350F and grease the holes of a mini silicon muffin tray.
  2. Place the ingredients into the bowl in the order listed above and blend at speed 5 for 5 seconds.
  3. Spoon the mixture into the holes of your muffin tray and bake the muffins for 12 – 14 minutes.
  4. Remove from the oven and cool slightly before transferring the muffins to a cooling rack to cool completely.
  5. Eat and enjoy.
Rate this recipe
Recipe
Allergy Friendly Chocolate Muffins with Thermomix Instructions
Published
Rating
2.5 Based on 44 Review(s)
  • Lauren Jordan

    Yummo! I made today but as a cake instead of muffins. Topped with some choc “frosting” and shredded coconut for the kiddies. So far I’ve eaten most of it myself 😛

  • Danielle

    Bianca, can you recommend a dairy free icing for these?

  • Claudia

    These were delicious! Tasted like a rich chocolate brownie. I didn’t have coconut cream, only coconut milk. Also used coconut oil instead of olive oil but I think I’ll keep using that instead anyway. My kids loved them too and I didn’t think they would. So happy with this recipe 😊

  • Angela Gray

    could you sub with coconut flour instead at say 1/4 cup?

  • Kiarra Smith

    I don’t have buckwheat flour. Is there another flour that could be used as a substitute?