Nut-Pulp Chocolate Muffins (Vegan, Gluten-free)
Here is another good reason to make nut-milk: you can make super yummy chocolate muffins with it that are really moist without being ‘fudgy’.
- 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.