Almond Butter Muffins with Choc Chip Cream

I had serious sweet cravings today. There's something about snowy days that make me want to curl up by the fire eating all of the food!! The good thing about these muffins is that they're so big and fluffy and filling ... you genuinely don't feel as though you need to eat all six to be full :) 

INGREDIENTS

300g self raising flour (I used gluten free) 

1 tsp baking powder

300ml almond milk 

3 heaped tbsp coconut oil

3 tbsp nut butter (I used almond)

3 tbsp maple syrup

1 tsp vanilla essence 

1 tin full fat coconut milk (place in the fridge to separate the cream)

2 tbsp cacao powder (more if you like it bitter) 

1 tsp maple syrup (more if you like it sweeter) 

vegan chocolate (for the chips)

HERE'S HOW

Preheat the oven to 180C 

Tip the flour into a mixing bowl, add the baking powder, pour in the milk and use an electric whisk to mix

Warm the coconut oil, almond butter and maple gently in a pan and stir together. Add a pinch of salt. Allow to cool

Pour the oil and nut butter into the mixing bowl, add the vanilla essence and continue whisking everything together

Pour the smooth batter evenly into 6 muffin trays and place in the oven for 20 - 25minutes. Skewer the centre to check the muffins are properly cooked

Whisk the coconut milk with the cacao and maple. It should whip up into a chocolate cream. Placing the tin in the fridge should help the thick cream in the can split from the water so that you can whisk a thicker cream

Cut the tops off the muffins and spoon the chocolate cream in. I decorated mine with dark chocolate chunks

 

 

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