|There’s nothing like a batch of freshly-baked muffins with your favourite hot drink…|
We hope you all enjoyed Easter Bank Holiday weekend, and just in case you didn’t get enough chocolate here’s a somewhat healthier spin on a favourite sweet snack; chocolate muffins. If you’re in the mood for baking, these treats are simple to make and they’ll make your kitchen smell gorgeous while they’re cooking, too.
With wholemeal flour, coconut sugar and coconut oil as the main ingredients you can go ahead and have that
second third one because they’ll have a lower GI (glycemic index measure), more fibre and less chloresterol than regular muffins. As if you needed an excuse anyway. C’mon; let’s get baking!
(Makes 14 large muffins; more if you use fairy cake tins and cases)
400g wholemeal flour
250g coconut sugar
5 tsps baking powder
3 rounded tablespoons cocoa powder
50g walnuts, chopped
50g stoned fresh dates, chopped
400ml unsweetened soya milk/ your favourite plant milk
150ml melted coconut oil
1 tsp natural vanilla essence
- Prepare your cake moulds and get the paper cases out ready. Preheat your oven to 180C.
- Mix the flour, coconut sugar and baking powder together in a large bowl. Stir in the walnuts and dates, making sure the dates don’t stick together.
- Whisk together the coconut oil, soya milk and vanilla and add to the dry mixture.
- Beat for a minute or two, then put into the paper cases. Tip: use a mechanical ice cream scoop for this; it’s fast, accurate and mess-free!
- Bake for 15-20 minutes on the middle shelf of your oven.
- Get the kettle on and put your feet up…