Quick and Easy Chocolate Muffins

Quick and Easy Chocolate MuffinsThe Lunch Box Issue 2 is out now and it is fully loaded with brand new quick, easy and nut free recipes! Instead of talking about it I thought I would share a small sample of the delicious and nutritious recipes that you will find within its pages.

trail mix chocolate bark (1 of 1)

muesli bars LB App (1 of 1)

raspberry bliss balls

choc chip muesli cookies LB App (1 of 1)

caramel crunch bars LB App (1 of 2)

And sooooo much more!!! Again, they all take only minutes to whip up, use readily available whole food ingredients and have been loved by everyone, big and small!

Apple users get your hands on it HERE.

Android users get your hands on it HERE.

You can grab the issue for FREE, try out the App and if you decide it isn’t for you, cancel anytime.

If you have any questions at all be sure to let me know. I hope you enjoy the recipes as much as we have!

Bianca x


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.

Rate this recipe
Chocolate Muffins
2 Based on 32 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?