You might remember that post about 5 Good Reasons To Make Your Own Nut-Milk (+How To Do It). So here is another good reason to do it: you can make super yummy chocolate muffins with it that are really moist without being ‘fudgy’.
I have managed to keep one in the fridge for three (!) days and it was still nice and moist 🙂
I have added some chocolate chunks on top. My favourite chocolate is from tradeaid. They are not only organic and fair-trade, but the packaging is also compostable. How cool is that?
The nut-pulp that I use, has been used freshly from the nut-milk bag or has been stored in the fridge without dehydrating. It pays to place it in a separate bowl and crumble it up with a whisk or so.
Nut-Pulp Chocolate Muffins (Vegan, Gluten-free)
- muffin form
- 200 g nut-milk pulp
- 105 g buckwheat flour
- 75 g FAIR-TRADE cocoa powder
- 125 g coconut sugar
- 1 hpd. tablespoo psyllium fiber husk
- 1 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/3 teaspoon salt
- 1 3/4 cup water
- 40 g chocolate drops or chocolate chunks
- Preheat the oven to 190°C. Mix the dry ingredients except the chocolate in a medium sized bowl. Make sure the nut pulp is quite crumbly before adding it to the mix.
- Line the muffin tray with paper cups. Add the water to the dry ingredients and mix well.
- Scoop the dough into the muffin form and fill each cup evenly. Place chocolate drops or chunks on top and gently press them into the dough.
- Place in the oven and bake for approx.5 minutes before covering the muffins with a loosely placed sheet of aluminum foil. This way the chocolate won’t burn. Then bake the muffins for approx. another 20 minutes. Make sure to test with a skewer.
- When the inserted skewer comes out of the muffins clean, take them out of the oven. Let cool down a little before transferring to a cooling rack.