Mini Choc Chip Muffins

Nothing’s easier than these chocolate chip muffins that you and your family will surely love. They are nutty, chocolaty and oh so delicious. Serve this healthy treat with some plant-based milk - the perfect pairing! Created by Claire & Sarah @healthy_twists.

Ingredients

• 100 ml Plant-based Milk
• 1 tbsp Apple Cider Vinegar
• 35 g Almonds
• 35 g Cashew or Almond Butter
• 50 g Golden Caster Sugar 
• 70 g Gluten-free Flour or Plain Flour
• 45 g Dark Chocolate Chunks
• ½ - 1 tsp Almond Extract
• ¼ tsp Baking Powder
• ½ tsp Baking Soda
• Salt, a pinch

Directions

• Preheat the oven to 170°C (340°F) and line a mini muffin tray with 14 muffin cases.
• In a small bowl add in the plant based milk and apple cider vinegar. Stir and set to one side for 5 minutes, until it curdles.
  
• Add almonds to the 2 litre container. Select variable 1 and quickly increase speed to variable 10. Blend for 6-8 seconds and immediately stop the machine.
  
• Remove the lid and scrape the sides of the container with a spatula. Repeat the same process until a mealy or flour like consistency is achieved.
• Be careful not to overblend or you will get almond butter!
• In a large mixing bowl, stir together the nut butter and sugar. Add all the remaining ingredients and mix well.
• Spoon the mix evenly between the mini muffin cases and bake in the oven on the middle shelf for 13 minutes until lightly golden on top.
• Remove the muffins from the oven and place on a cooling rack for 5 minutes to cool slightly. Remove muffins from the tray and cool completely before serving.
• Store in an airtight container and eat within 2-3 days.