I used to love nothing more than a double chocolate chip muffin and a hot chocolate from Costa every now and again, but not only does it waste money, it also builds on your waist. As a chocoholic, I couldn’t imagine living without my fix of the sweet stuff, and so building recipes that included my favourite ingredient but that were gluten free, dairy free and most of all guilt free was going to be a challenge.
I get a lot of my inspiration from the various Instagram accounts as well as healthy cookbooks such as The Detox Kitchen, Madeleine Shaw and Deliciously Ella and use what’s in my cupboard to experiment. My recipe for these chocolate and strawberry muffins, which I’ve decided to name ‘Choc-berry’ just for the fun of it, is one that I came up with whilst looking through my Deliciously Ella cookbook and noting the components of what makes a delicious guilt free muffin in her blueberry muffin recipe. You can use whatever fruit you like, just have fun with it and be creative, you never know what you might come up with!
400g of gluten free flour (I used almond flour)
2tbsp raw cacao powder (you can use coco powder too but need more of it to make the chocolate flavour!)
300ml almond milk
300ml maple syrup
120g ground almonds
10-12 strawberries cut up into small pieces
Coconut oil for greasing
Preheat the oven to 180 degrees. Grind the almonds into a food processor, but if you don’t have one you can buy pre ground almonds here. Mix the flour, cinnamon, almond milk, maple syrup, raw cacao and almonds into a bowl and stir until they form a batter and then add in the strawberries and give another stir. Grease a muffin tin with the coconut oil and scoop the mixture equally into the tins. Bake for 45 minutes until the tops are golden brown and you can put a skewer through the centre and pull it out clean. Leave them to cool before removing them (I used a palette knife to make this part easier).