Treat yourself to these delicious yet healthy gluten-free, vegan chocolate muffins! They are perfect to have as an afternoon snack and will satisfy your sweet tooth! The quinoa and brown rice make them high in vegan protein!
90g Brown Rice
1tbsp Coconut Oil
2tbsp Ground Flaxseed
3tbsp Cacao Powder
4tbsp Agave Nectar
1tsp Apple Cider Vinegar
2tsp Baking Soda
1/4tsp Pink crystal salt
300ml Almond Milk
Preheat the oven to 180C.
Grease each section of a muffin tray with coconut oil.
Add all the ingredients into a Vitamix blender. Blend for 30 seconds until well mixed.
Next spoon the mixture into the 12 sections of the muffin tray. Fill up each section to about ¾ full.
Bake in the middle of the oven for 25 minutes.
When they are cooked, leave them to cool for 5 minutes and then carefully remove each muffin and place on a rack to cool.
Store in a cool, dry place and eat within 5 days.
My Vegan Chocolate Muffins recipe is featured in the ChefChili app!