Vegan Chocolate Muffins
1 ½ cups spelt flour
1/2 cup almond meal
1 tsp baking powder
½ tsp baking soda
½ cup cacao powder
1 tsp cinnamon
1/3 cup coconut sugar
Pinch of pink Himalayan salt
2 small ripe bananas mashed
1 cup almond milk
1 tsp pure vanilla extract
1 Tbsp. apple cider vinegar
¼ cup melted extra virgin coconut oil
2 Tbsp. pure maple syrup
Egg replacement (2 Tbsp. chia seeds soaked with 1/4 cup water for 10 minutes)
100g vegan chocolate bar roughly chopped
Pre heat your oven to 170C.
In a bowl sift the spelt flour, baking soda, baking powder and cacao powder. Add all the remaining dry ingredients into a bowl and mix well.
Add the 2 Tbsp. of chia seeds to a small bowl and cover with ¼ cup water. Allow to soak for 10 minutes.
In another bowl add two bananas and mash, then add the reaming wet ingredients and combine.
Pour the wet ingredients and the soaked chia seeds into the dry mixture and fully combine. Fold through the chopped vegan chocolate (you could use vegan chocolate buttons also).
Line your muffin tin and spoon the mixture into the muffin cases.
Place in the oven and bake for about 16-18 minutes until fluffy and cooked through.
Place on a cooling tray and allow to cool for 15 minutes before sprinkling over the icing sugar (or leave plain).