I have been craving a sweet, chocolatey hit of dense, fudgey goodness for a while now! When trying to bake without eggs, recipes often call for 'chia egg' or banana as a binding agent. This often leads to flat, dense muffins that are  a bit claggy and well often dissapointing.

These however.... ARE DELICIOUS!

The Beetroot recipe is based on The Minamalist Baker which is an amazing blog! 
I had some other ingredients in my kitchen today so figured i would put my own spin on it... and they are bloody good.

Double Choc Pumpkin Muffins!

INGREDIENTS:

  • 1/2 cup pumpkin (boiled)
  • 1 cup almond milk
  • 1 tsp vinegar
  • 1/4 cup sugar (i used coconut sugar)
  • + 6 drops of liquid stevia
  • 1/4 cup melted coconut oil
  • 1 cup flour
  • 1 tsp turmeric
  • 1/2 cup cocoa powder
  • 1/4 cup dark choc chips
  • 1 tsp baking soda
  • 1/2 tsp baking powder

  • Preheat oven... as any usual cooking requires.
  • Chop pumpkin up and boil/steam.
  • Mix almond milk and vinegar into a bowl and allow to sit for a couple of minutes
  • Add sugar, stevia, oil and 1/2 cup of soft pumpkin pieces and blend until smooth.
  • Add all the dry ingredients and mix together until the batter is smooth with no lumps.
  • Pour into greased muffin tray or cupcake liners
  • Chuck them in the oven for 20-30 minutes - or once you can stick a skewer in and it comes out dry

Leave to cool and dust or ice...
or just eat them hot. 

Delicious both ways!!!

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