Double chocolate muffins

Author: Holly Anderson Hollytreekitchen.com

Allergy information: Gluten free, refined sugar free, dairy free, suitable for vegans, nut free

Ingredients

250ml dairy free milk

1 1/2 teaspoons apple cider vinegar

120ml vegetable oil

225g coconut yoghurt

2 teaspoons vanilla extract

150g coconut sugar or unrefined golden caster sugar

300g gluten free plain flour

10g baking powder

5g bicarbonate of soda

50g cacao powder

generous pinch of salt

80g chocolate chips.

Method

Preheat the oven to 180ºC and line a muffin tin with muffin cases.

Mix together the milk and vinegar and leave to one side.

Sift all the dry ingredients (flour, sugar, baking powder, bicarb, cacao powder, salt) into a large mixing bowl and mix.

In a separate large bowl, pour in the milk and vinegar mixture, along with the yoghurt, oil and vanilla and whisk together until beautifully smooth.

Add the dry mix into the wet mix and whisk until smooth and lump free. Fold in the choc chips saving a small amount to sprinkle on top before baking.

Scoop the mixture into the muffin cases until they are just full to the top. I use a 1/4 measuring cup to do this easily and evenly.

Sprinkle with a pinch of sugar and remaining choc chips then pop into the warm oven and bake for 20-25 minutes or until a skewer inserted into the muffins comes out clean.

Leave to cool in the muffin tin for 10 minutes then transfer to a wire rack to cool completely.

Store any leftovers in an airtight container at room temperature.

They are best consumed and at their most delicious within a few days after baking.

If you make these at home I would LOVE to see your photos. Tag me @hollytreekitchen #Hollytreekitchen on instagram.