Choc Blueberry Muffins

Indulge in the best of both worlds with my Choc Blueberry Muffins. They’re tasty, fluffy and not too sweet and make the perfect healthy treat.

Ingredients

• 1 1/2 cups self-raising wholemeal flour

• 1 tbs ground flaxseed + 2 tbs water

• 1/4 cup raw sugar

• 1 tsp baking powder

• 1/4 tsp vanilla extract

• 1 cup plant milk

• 1/4 cup dark chocolate chips

• 1/4 cup blueberries

Preheat the oven to 180 degrees C.

In a small bowl, combine the flaxseed and water and let thicken.

In a large mixing bowl, combine the flour, baking powder and sugar. Pour in the flaxseed meal and vanilla extract. Slowly pour in the plant milk while mixing until a smooth and airy batter forms. Fold in the choc chips and blueberries.

Transfer to a lined muffin tray and bake for 35 minutes. Once cooked, transfer to a cooling rack for at least 10 minutes.

Best eaten the day it’s made but can be stored in the fridge in airtight containers for up to a week.

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