Ingredients
Dry ingredients
- 1 cup buckwheat flour.
- 1/2 cup almond meal.
- 1/4 cup raw cacao powder.
- 1 teaspoon baking powder.
- 1/2 teaspoon baking soda.
- 1/4 cup raw cacao nibs.
- 1 teaspoon sea salt.
- 1 1/2 teaspoon dried ginger (more if you want it extra spicy!).
Wet ingredients
- 1/2 cup melted butter.
- 2 large eggs.
- 1/2 cup unsweetened, full-fat greek yoghurt.
- 1/3 cup milk, at room temperature.
- 2 tablespoons rice malt syrup.
- 50g 85% dark chocolate, roughly chopped.
Crackle Topping
- 1/4 cup activated buckwheat groats.
- 2 tablespoons raw cacao nibs.
- 2 teaspoons chia seeds.
- 1/2 teaspoon rice malt syrup.
- 2 teaspoons coconut oil or butter, melted.
- 15g 85% dark chocolate, melted, to drizzle (optional).
Directions
- 1. Preheat oven to 180ºC / 350ºF / Gas Mark 4 and line a 12-hole muffin tin with cases.
2. To make the crackle topping, combine all ingredients besides the dark chocolate together in a small bowl. Set aside
3. To make muffins, combine all of the dry ingredients in a large mixing bowl.
4. In a separate bowl, whisk together all the wet ingredients besides the dark chocolate pieces. Pour the wet ingredients into the dry and stir to combine with a wooden spoon. Fold through the chopped dark chocolate pieces.
5. Evenly divide the batter among the lined muffin tin cases. Top eat muffin with crackle topping. Place in the oven and allow to cook for 20 minutes or until a skewer inserted comes out clean.
6. Once cooked, allow to cool slightly then serve with a drizzle of dark chocolate if you like
Note
A note on sweetener: This recipe contains just under 1 teaspoon of added sweetener per serve. We advise eating sweet foods like this one as occasional treats only. Also, we encourage you to cut the sweetener down even more if you can. Read more on our stance here.
Want a show-stopping dessert recipe for your next birthday party or special event? These gluten-free chocolate muffins are the perfect special occasion treat as they have three different forms of chocolate (drool!) and a perfectly crunchy crackle topping.
Ingredients
Dry ingredients
- 1 cup buckwheat flour.
- 1/2 cup almond meal.
- 1/4 cup raw cacao powder.
- 1 teaspoon baking powder.
- 1/2 teaspoon baking soda.
- 1/4 cup raw cacao nibs.
- 1 teaspoon sea salt.
- 1 1/2 teaspoon dried ginger (more if you want it extra spicy!).
Wet ingredients
- 1/2 cup melted butter.
- 2 large eggs.
- 1/2 cup unsweetened, full-fat greek yoghurt.
- 1/3 cup milk, at room temperature.
- 2 tablespoons rice malt syrup.
- 50g 85% dark chocolate, roughly chopped.
Crackle Topping
- 1/4 cup activated buckwheat groats.
- 2 tablespoons raw cacao nibs.
- 2 teaspoons chia seeds.
- 1/2 teaspoon rice malt syrup.
- 2 teaspoons coconut oil or butter, melted.
- 15g 85% dark chocolate, melted, to drizzle (optional).
Directions
- 1. Preheat oven to 180ºC / 350ºF / Gas Mark 4 and line a 12-hole muffin tin with cases.
2. To make the crackle topping, combine all ingredients besides the dark chocolate together in a small bowl. Set aside
3. To make muffins, combine all of the dry ingredients in a large mixing bowl.
4. In a separate bowl, whisk together all the wet ingredients besides the dark chocolate pieces. Pour the wet ingredients into the dry and stir to combine with a wooden spoon. Fold through the chopped dark chocolate pieces.
5. Evenly divide the batter among the lined muffin tin cases. Top eat muffin with crackle topping. Place in the oven and allow to cook for 20 minutes or until a skewer inserted comes out clean.
6. Once cooked, allow to cool slightly then serve with a drizzle of dark chocolate if you like
Note
A note on sweetener: This recipe contains just under 1 teaspoon of added sweetener per serve. We advise eating sweet foods like this one as occasional treats only. Also, we encourage you to cut the sweetener down even more if you can. Read more on our stance here.