1 cup of Nutty Bruce Activated Almond M*lk
2 cups of plain flour
2 .5 tsp of baking powder
¼ tsp of baking soda
1 tsp of crunchy almond butter
½ tsp of salt
¾ cup of brown sugar
¼ cup & 2 tbsp of vegetable oil
2 tsp of vanilla extract
¾ cup of Pico Super Dark Chocolate
Step 1Preheat the oven to 180°C. Spray a muffin tin with cooking spray and set aside.
Step 2In a medium bowl combine the flour, baking powder, baking soda, salt, and nut butter.
Step 3Combine the almond milk, sugar, oil, and vanilla extract, whisking together until the sugar has completely dissolved. Add the wet ingredients to dry ingredients and mix together.
Step 4Break up the chocolate into pieces and fold into the dough.
Step 5Spoon the batter into the prepared baking sheet so that muffin moulds are two thirds of the way full. Bake for 20-25 minutes until lightly brown and a knife inserted in the middle comes out clean
Step 6Remove from oven, leave to cool and enjoy.