Nutty Bruce’s chocolate & almond muffins, using their delicious almond milk, are super-easy to make and can be made using store-cupboard ingredients – perfect for all the family!
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Chocolate & almond muffins
Nutty Bruce’s chocolate & almond muffins are super-easy to make and can be made using store-cupboard ingredients – perfect for all the family!
Image credit: Nutty Bruce
Ingredients
- 1 cup Nutty Bruce Activated Almond M*lk
- 2 cups gluten-free flour
- 2.5 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp crunchy almond butter
- 1/2 tsp salt
- 3/4 cup brown sugar
- 1/4 cup + 2 tbsp vegetable oil
- 2 tsp vanilla extract
- 3/4 cup Pico Super Dark Chocolate
Instructions
1
Preheat the oven to 180 C. Spray a muffin tin with cooking spray and set aside.
2
In a medium bowl combine flour, baking powder, baking soda, salt, and nut butter.
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.
4
Break up the chocolate into pieces and fold into the dough.
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.
6
Remove from oven and let cool and enjoy!
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