These muffins are so quick to make and the ingredients can be tweaked to make them into any flavour you like! They are filling enough for breakfast on the go, or perfect for those mid afternoon munchies!
Preheat the oven to 190′ and greese 6 silicon cupcake liners with some oil.
In a bowl, food processor or thermomix add the flours, the eggs, flavourings, erythritol and palm shortening (melted).
Blitz together until combined. If using a thermomix use speed 4 for 10 seconds.
Check ingredients have combined by scraping a spoon round the edge of the bowl. (If they haven’t, give it another blitz).
Add in coconut milk (or juice) and blitz again until combined. Thermomix users – use speed 4 for 8 seconds.
Add in the bicarb of soda and the apple cider vinegar (you’ll see it fizz) and blitz for a few seconds to combine. Add in the chia seeds and chopped cherries and stir by hand. Thermomix users – use speed 2 for 6 seconds on reverse!
Scoop the mixture into muffin cups – approximatley 2 1/2 spoons for each cup. You can make 9 muffins if you wanted them a little smaller, which would be approx 1 and 1/2 spoons per muffin cup. If you are using toppings, sprinkle on just before you place in the oven.
Place in the oven for 20 – 26 minutes. (After 20 minutes insert a skewer into the middle. If it comes out clean they are done, if there is mixture stuck to it, give them a few more minutes).
When cooked carfeully tip out onto a cooling rack and leave to cool for 10 minutes. For the chocolate drizzle, when you turn the oven off place 3 squares of chocolate in an oven proof dish and place in the (cooling) oven to melt.
Chocolate Drizzle – remove the melted chocolate from the oven and using a spoon drizzle over the muffins then leave to cool.
If you can wait long enough, allow to cool. If you’re anything like me, you’ll have a lovely cuppa ready and waiting the moment these babies break out the oven – ha!