Divine Chocolate Chip Muffins

Are you looking for baking inspiration? The back of your cornflour package might be the source. Recently, we were inspired by the recipe for blueberry muffins printed on the back of my cornmeal package. We tweaked the recipe to make vegan, gluten-free chocolate chip muffins. The resulting muffins were simply divine. Some said that they taste like #nutella, although they contain no nuts. Their texture and taste hold well for a few days. These muffins make an excellent feel-good, anytime snack. It’s time to treat yourself to something yummy, and that something is just a recipe away. Enjoy!

Ingredients

Dry Ingredients

¾ cup cornflour
½ cup + 2 tbsp oat flour
½ cup organic cane sugar
¼ tsp salt
2 tsp baking powder

Wet Ingredients

1 flax eggs (1 tbsp flax meal + 3 tbsp of water/ set aside for 5 minutes)
1 ripe, medium-sized banana (mashed)
½ cup vegan buttermilk (1/2 cup non-dairy milk + 2 tsp apple cider vinegar (or lemon juice)/ stir and set aside for 5 minutes)
1/3 cup melted vegan butter (or margarine)
2 tsp vanilla extract
2 tbsp dates syrup

Add-ins

3/4 cup vegan chocolate chips

Topping

1/4 cup vegan chocolate chips

Instructions

Add the dry ingredients to a large-sized bowl. Whisk until well-combined.
Add the wet ingredients to a medium-sized bowl. Whisk until well-combined.
Add wet mixture to dry mixture and then mix. Do not overmix. The batter should be thick and lumpy.
Gently fold in the chocolate chips.
Let batter rest at room temperature for 30 minutes.
In the meantime, preheat oven to 180 C/ 350 F. Butter 12 muffins cups or line them with paper liners.
Using a spatula, gently mix the muffin batter couple of times before transferring it to the muffin tins. Divide batter evenly between the muffin cups (almost to the top).
Bake for approx. 30-35 minutes or until a toothpick inserted into the center of the muffin comes out clean.
Cool for 10 minutes and then transfer muffins to a wire rack to cool completely.
Enjoy!