Virtuous Chocolate Muffins

• 2 cups spelt wholemeal, or kamut*, if you can't find these flours then use a regular fine wholemeal flour
• 2/3 cup coconut palm sugar
• 1/2 cup unsweetened cocoa powder
• 1 1/2 teaspoons bicarbonate of soda
• 1 1/4 cups oat nut or hemp milk
• 1/2 cup extra-virgin olive oil or melted virgin coconut oil
• 2 tablespoons apple cider vinegar
• 1/2 teaspoon fine sea salt
• 1 teaspoon sugar and alcohol free vanilla extract
• 1 teaspoon chicory granules dissolved in 1 tbsp water, totally optional, to give a slight mocha flavour to the muffin

1. Preheat oven to 180 degrees.
2. In a large bowl, sift together all the dry ingredients until well combined.
3. Add all the wet ingredients to a jug and whisk them together.
4. Pour the wet ingredients into the dry and mix well (pretty simple recipe this!)
5. Fill each muffin case about 3/4 full, pop them in the oven and bake for around 15 mins, you'll know they're ready when a cocktail stick inserted into the centre comes out clean.
6. Cool on a rack and they're ready to top with whatever you fancy, I used a raw cashew frosting with bee pollen sprinkles!

spelt wholemeal, coconut palm sugar, cocoa, bicarbonate of soda, oat nut, extravirgin olive oil, apple cider vinegar, salt, sugar, chicory granules

Taken from www.yummly.com/recipe/Virtuous-Chocolate-Muffins-1675520 (may not work)