Sugar and dairy-free marvellous chocolate muffins!
GBBO runner-up Jane Beedle joins us in the kitchen to show that baking can be healthy for January with her marvellous chocolate muffins! What's more, these delicious treats are free from refined sugar, dairy and gluten!
Makes 9Prep: 20 minutesCook: 25 minutes
Ingredients:100g sugar free dark chocolate, minimum 70% cocoa solids70g coconut oil110g ground almonds20g gluten free self-raising flour20g cornflour1 ½ tsp gluten free baking powder1 ½ tsp bicarbonate of soda¼ tsp xanthan gum (some brands can contain lactose, so be sure to check the label)60ml vegetable oil2 large eggs, beaten2 medium ripe bananas, mashed (they must be ripe)1 tsp vanilla extract75g brazil nuts, chopped100g raisins
Topping: (Optional)100g sugar free dark chocolate, minimum 70% cocoa solids60g coconut oil½ tsp vanilla extractBrazil nuts, chopped
Method:
Preheat oven to 180C/gas 4. Line a muffin tin with 9 paper muffin cases
For the muffins:
Break the chocolate into squares and place in a bowl with the coconut oil. Melt either over a pan of barely simmering water or in the microwave. Take care if using the microwave, heat in 30 second bursts and stir well to ensure the chocolate does not burn. When all the chocolate has melted and the mixture is smooth set aside to cool.
Put the almonds, flour, cornflour, baking powder, bicarbonate of soda and xanthan gum into a large bowl, whisk with a balloon whisk to ensure well combined
Stir in the melted chocolate mixture, vegetable oil, eggs, bananas, vanilla extract, chopped nuts, raisins and 2 tbsp of warm water, gently mix together
Divide equally between 9 muffin cases and bake in a preheated oven for approximately 20 minutes or until a skewer inserted into the muffin comes out clean. Do not over bake as the muffins will be dry. Remove from tin and place on a cooling rack.
The muffins are delicious just as they are but if you want to make them a little extra special you can add a topping
For the topping:
Break the chocolate into squares and place in a bowl with the coconut oil. Melt the chocolate and coconut oil as above, then add vanilla extract and stir well. Allow to cool and firm up. It may seem to set strangely but do not worry, beat with a hand whisk and it will begin to look like buttercream. Spread a thin layer on top of your cooled muffins and sprinkle with chopped nuts.