We hope you're down for a melted chocolate festivity this Sunday, because we sure are! Since double chocolate chip cookies or muffins are so yesterday, we've added another layer of goodness and made it so incredibly indulgent that, for a moment, you'll forget you're only an earthling. Although these muffs might not seem the healthiest, they're actually not that bad for you. We kept it oil and wheat-free, but this most definitely did not alter the taste. Ready to triple the fun?
BAKING TIME: 20 minutes // SERVINGS: makes 9 muffins // MEAL: SNACKS
INGREDIENTS
- 1 1/4c spelt flour
- 4tbsp cane sugar
- 1tsp baking powder
- 1tsp baking soda
- 2tbsp cacao powder
- 1/4c unsweetened apple sauce
- 1c almond milk
- 1tsp apple cider vinegar
- 1/4c chocolate chunks
- 4tbsp cane sugar
- 1tsp baking powder
- 1tsp baking soda
- 2tbsp cacao powder
- 1/4c unsweetened apple sauce
- 1c almond milk
- 1tsp apple cider vinegar
- 1/4c chocolate chunks
STEP-BY-STEP
1. Preheat your oven to 180°C or 356°F. In a bowl, combine the dry ingredients. These are flour, sugar, baking powder, baking soda, cacao powder and the chocolate chunks. Stir well.
2. In a smaller bowl, mix together the unsweetened apple sauce, almond milk and apple cider vinegar. Then mix into the dry ingredients.
3. Divide the batter into muffin cups and bake for 20 to 22 minutes. Leave to cool and optionally top with chocolate frosting. For the frosting, combine chocolate chunks with a splash of almond milk and microwave until melted.
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