I deeply love when pear meets dark chocolate, it’s like a match made in heaven <3
So I thought I’d try experimenting with some gluten free vegan chocolate and pear muffins, but I wanted very chocolate-y muffins, you know, so much that one has to forget they are free-from a lot of stuff.
And here’s my recipe, easy as per usual: start by heating up the oven at 180° C / 350° F and then onto the good old mix of ground flax seeds and water, to replace the eggs.
While the mix rests a few minutes, whisk all the other ingredients together, add the flax-egg and slice the pears into small pieces, keeping some for the topping and adding the rest to the batter.
Pour said batter into a non sticking/greased muffin pan, up to the top of each mold and add some pear pieces and choco-chips on top.
Then into the oven for 30 minutes more or less.
At this point I know you have been very strong while dealing for half an hour with the scent of chocolate filling the kitchen, so please resist another little while and let the muffins cool a little bit, just enough so that you won’t burn your tongue while biting into them. Like, you know … me. Please take care of your taste buds, they’re precious.
And please, feel free to pour some melted chocolate on top too. Because you know, chocolate.
Oh, on a side note, I brought one of these to the colleague who inspired my apple, raisins & cinnamon squares and she really loved it! She said “Uhmmm it’s very chocolate-y!”
Oh yes baby.
Hope you will try these and I’d love to see the pics! If you do, please tag me on Instagram @sweetsensitivefree, Twitter @sensitivefree or post it on my Facebook page ^^
Ingredients (10 muffins)
3 tbsp ground flaxseeds + 9 tbsp water
200 gr rice flour
100 gr potato starch
4 tbsp unsweetened cocoa powder
6 tbsp dairyfree dark chocolate chips
2 tsp cream of tartar + 1 tsp baking soda+*
pinch of salt
250 gr non-dairy milk
20 gr seed oil
Ready in: 1 hour
*can be replaced with gluten free baking powder