Double Chocolate Muffins
- Gluten free & vegan
125g gluten-free plain flour
100g gluten-free oat flour
25g cocoa powder
1 heaped teaspoon gluten-free baking powder
1 teaspoon bicarbonate of soda
100g dairy-free margarine, melted
120g soft dark brown sugar
1 soft banana, mashed
200ml – 225ml plant-based milk
A few drops vanilla extract
100g dairy-free plain chocolate chips
Preheat the oven to 200°c / 180°c fan oven / 400°f / gas mark 6.
Place 12 muffin cases into muffin tins.
Weigh the gluten-free plain flour, gluten-free oat flour, cocoa powder baking powder and bicarbonate of soda into a large mixing bowl. Stir together then sift at least twice to fully distribute the baking powder. Alternatively blend together in a food processor.
Stir in the sugar.
Melt the dairy-free margarine and mashed banana and stir into the flour.
Add the plant-based milk and stir together. The batter should be a dropping consistency. If it is too thick, stir in a little dairy-free milk a little at a time.
Stir in the chocolate chips.
Fill the muffin cases almost to the top. Sprinkle chocolate chips on top.
Bake for 15 to 20 minutes until a knife inserted comes out clean.
Muffins are best eaten fresh but can be frozen.
In all recipes requiring self-raising gluten-free flour, I advise stirring the flours together with the gluten-free baking powder then sift at least twice to fully distribute the baking powder. Alternatively blend together in a food processor.
Gluten free cakes are crumblier than other cakes. If packing muffins in a lunchbox, I would put them into a small tub.
You can make your own gluten-free oat flour by blending gluten-free oats in a food processor until fine. This may not turn out as fine as shop bought but is not as expensive.