I have been craving chocolate cake all week but with an island holiday looming in a few weeks and the thought of flaunting my bikini body, I have resisted the urge! Then I thought, why not create my own chocolate treat that is guilt-free yet completely delicious and satisfying?! Throwing a few of my favourite ingredients together, I came up with these gorgeous mini muffins, made with peanut butter, yoghurt and blueberries. I only used one tablespoon of gluten-free flour, using almond meal and LSA (a blend of linseed, seeds and almonds) as the bulk of the muffin. My usual favourite Natvia (stevia sugar substitute) sweetened up the cocoa I added to create the chocolate taste. Using lots of blueberries is a good trick too as it cuts down on the calories of each muffin and also adds moisture and sweetness.
Gluten-free Chocolate Mini Muffins
- 1 tablespoon of gluten-free self-raising flour
- 1/4 cup of almond meal
- 3 tablespoons of LSA
- 1/4 cup of organic natural crunchy peanut butter (I like the crunch texture in the muffins)
- 1 organic egg
- 1 small tub of diet vanilla yoghurt
- 2 tablespoons of Natvia
- 3 tablespoons of cocoa
- 3/4 cup of frozen blueberries
- Mix the dry ingredients together in a medium bowl.
- Add the egg, peanut butter, yoghurt and blueberries to the dry ingredients and combine until smooth.
- Grease a 12-hole mini muffin tray with spray oil and preheat the oven to 180 degrees.
- Fill each muffin hole with a generous tablespoon of the mixture.
- Bake in your oven for 25 minutes, until cooked through.
- Leave to cool in the tin for 10 minutes and then carefully turn out onto a wire rack to cool further. They might get a little stuck; I loosed each with a knife around the sides before turning each out to cool.
- Store in an airtight container. I immediately freeze mine by wrapping each in clingfilm and placing in a container in the freezer to take out when needed :)