Chocolate & Almond Milk Muffins  

With the weather still on the chilly side, there's nothing more tempting than the idea of a weekend spent baking in the kitchen. These delicious muffins use plant-based milk and super dark chocolate – making them vegan-friendly or great for anyone looking for a slightly healthier twist.

Serves

4-6

Difficulty

Easy

Total Time

45 Minutes

Ingredients

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

Method

Step 1

Preheat the oven to 180°C. Spray a muffin tin with cooking spray and set aside.


Step 2

In a medium bowl combine the flour, baking powder, baking soda, salt, and nut butter.


Step 3

Combine 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 4

Break up the chocolate into pieces and fold into the dough.


Step 5

Spoon 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 6

Remove from oven, leave to cool and enjoy.

Recipe courtesy of DrinkBruce.com

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