Gluten free chocolate muffins

Name: Gluten free chocolate muffins
Prep time: 10 min
Cook time: 22 min
Total time: 5 min
Yield: Serves 12

Prep

10 min

Cook

22 min

Serves

Skill

Vegetarian

Prep

10 min

Cook

22 min

Serves

Skill

Weet Bix Snacks and Slices Christmas Gluten Free Health Snacks Entertaining Lunchbox Low in Fat Low in Sugar Low in Sodium Gluten Free

A batch of these double-chocolate muffins takes no time at all to whip up. Perfect for lunch boxes - or surprise guests.

Ingredients

4 Gluten Free Weet-Bix™, finely crushed
1 cup gluten-free plain flour
2 tsp gluten free baking powder
1/4 tsp salt
50 g dark chocolate, roughly chopped
1/4 cup cocoa powder
1/3 cup boiling water
2 Tbs chia seeds
1 cup So Good™ Unsweetened Almond Milk
2 large eggs
1/2 cup packed brown sugar
1/2 cup olive oil

Nutrition per serving

Weight, measurement and temperature conversions

911 kJ

energy kj

3 g

protein

3 g

saturated fat

1.8 g

dietary fibre

22 g

carbohydrate

9 g

sugars

140 mg

sodium

Method

Preheat oven to 180°C. Lightly coat a non-stick 12-hole muffin tin with cooking oil spray, or line with paper liners.
Combine Weet-Bix, flour, baking powder, salt and chopped chocolate in a large bowl. Stir well.
In a jug, stir together cocoa powder and boiling water until smooth. Add chia seeds, So Good almondmilk, eggs, sugar, and oil and whisk again.
Add wet ingredients to dry, and stir until flour is no longer visible.
Divide batter into prepared tin. Bake 20 - 22 minutes until a toothpick inserted into the centre of a muffin comes out with only a few crumbs clinging to it.
Cool muffins in tin for 2 minutes, then turn out onto a rack to cool completely.

4 Gluten Free Weet-Bix™, finely crushed
1 cup gluten-free plain flour
2 tsp gluten free baking powder
1/4 tsp salt
50 g dark chocolate, roughly chopped
1/4 cup cocoa powder
1/3 cup boiling water
2 Tbs chia seeds
1 cup So Good™ Unsweetened Almond Milk
2 large eggs
1/2 cup packed brown sugar
1/2 cup olive oil