This vegan cocoa swirl muffins with chocolate chunks, gluten-free recipe is delicious! It gives your palate, and why not your eyes, a feeling of lightness and freshness!
B&B Costiera dei Cech – Vegan Breakfast
Vegan cocoa swirl muffins with chocolate chunks, gluten-free.
This vegan cocoa swirl muffins with chocolate chunks, gluten-free recipe is delicious! It gives your palate, and why not your eyes, a feeling of lightness and freshness!
Equipment
- 12 Cup muffin pan
Ingredients
- 200 g Rice flour
- 60 g Buckwheat flour
- 10 g Cornstarch
- 10 g Bitter cocoa
- 80 g Brown sugar
- 300 g Soy milk with no-sugar
- 40 g Sunflower oil
- 8 g Cream of tartar
- 1 Lemon zest
- 2 tbsp Lemon juice
- 1 Banana
- 1 pinch Fine salt
- 40g Extra dark chocolate
Instructions
- Prepare the following ingredients and then set them aside:– Grating lemon zest – Chopping extra dark chocolate into small pieces with a knife – Squeezing lemon juice (2 table spoons)– Grinding brown sugar to powder with a food processor
- To a bowl add the following ingredients: rice flour, buckwheat flour, brown sugar, and cream of tartar. Mix well and sift the ingredients to another bowl.
- In a small bowl mash the banana with a fork until completely smooth and season with the lemon juice.
- Add the banana, lemon zest, salt and slowly the soy-milk, to the bowl at step 2, stirring until combined.
- Divide the batter into two bowls in equal portions. In a bowl add the sifted cocoa and combine well. Into the other bowl add the sifted cornstarch and stir until it is completely incorporated.
- Fill each muffin cup with a tablespoon of cocoa batter and a tablespoon of cornstarch batter to 3/4 of the way up.
- Sprinkle a few chocolate chunks on top of each muffin.
- Bake in a preheated oven on 180°C for 25 minutes.
Notes
To make these vegan cocoa swirl muffins with chocolate chops, gluten-free, you can use the vegetable drink you prefer, the important thing is that you observe the quantity indicated on this recipe and that you pour it slowly into the batter, stirring slowly to incorporate it well into the flours.
In the end, the batter will seem a little liquid, but don’t worry, I guarantee you that the muffins will succeed!
Paper baking cups I don’t use you anymore!
Furthermore, for this recipe I didn’t use paper or silicone baking cups. Seeing the recipe is free of fatty ingredients, it’s natural for the muffin to remain attached to a paper or silicone baking cup after baking.
Don’t worry, it’s not because of the paper or silicone baking cup quality, that’s right and rightly so.
To fix the problem I grease the bottom and sides of each muffin cup with some oil and buckwheat flour and pour the batter directly.
No problem, when the muffins will be cool they will easy detach from the cup.
This is a good way to escape the boring problem of the muffin attached to the paper or silicone baking cup!!!
Serena
