Jam-filled Double Chocolate Muffins

About this recipe:  
Serves up to five people (depending on how much you can resist the temptation of a second one!).   
This recipe is a treat from Pamela, so head over to her blog for more vegan and Free-From recipe ideas!

 vegan chocolate muffins

For the muffins -

    100g oat flour
    75g rice flour
    25g ground almonds
    4 tablespoons cocoa or cacao powder
    50g coconut sugar
    1 teaspoon baking powder
    ½ teaspoon bicarbonate of soda
    200ml almond milk
    2 tablespoons rapeseed or melted coconut oil
    2 tablespoons maple syrup
    1 teaspoon vanilla extract

For the filling -

    6 heaped teaspoons no added sugar raspberry jam

For the chocolate topping -

    2 tablespoons coconut oil
    2 tablespoons maple syrup
    4 tablespoons cacao or cocoa powder
    150g Bute Island Creamy Original Sheese
    ½ teaspoon vanilla extract

To decorate -

    Freeze-dried raspberries
    Cacao nibs
    Dried rose petals



  • Preheat the oven and lightly grease a 6-hole muffin tin.
  • Mix together the flours, almonds, cacao/cocoa powder, coconut sugar, baking powder and bicarbonate of soda in a bowl.
  • Whisk together the milk, oil, maple syrup and vanilla then pour into the dry ingredients and mix to combine.
  • Spoon the mixture between the muffin tins to reach the top then bake for about 20 minutes until risen and firm to the touch. Leave to cool.
  • Meanwhile make the topping: Gently melt the coconut oil then whisk in the maple syrup and cacao/cocoa powder to form a smooth sauce.
  • Allow to cool a little then whisk in the Sheese and vanilla. Chill in the fridge for at least 1 hour to thicken and set.
  • Once the muffins has cooled, scoop out a little of the centre of each one and stuff each cavity with some of the jam.
  • Now spoon some of the chocolate topping then sprinkle over the freeze-dried raspberries, cacao nibs and rose petals. Enjoy!
Product used in this recipe:

Original FFFA16