Double Chocolate Angelic Muffins Recipe Gluten-free, dairy-free (casein-free) and hypotoxic

ORGANIC INGREDIENTS

• 1 box Angelic muffin mix
• 60 g (2/3 cup) de cocoa
• 300g  of soft tofu
• 2 large eggs (110 g)
• 100 g (1/2 cup) light olive oil
• 185 g (3/4 cup) unsweetened applesauce
• 65 g (1/4 cup) plant-based milk substitute
• 10 ml (2 tsp) vanilla extract
• 135 g (2/3 cup) semi-sweet mini chocolate chips  *

PREPARATION

1. Preheat the oven 180 °C (350 °F).
2. In a large bowl, combine muffin mixture and cocoa.
3. Add tofu, eggs, oil, applesauce, plant-based milk substitute and vanilla extract. Beat with an electric mixer until smooth (about 1 minute).
4. Stir in the chocolate chips with a wooden spoon. Pour batter into muffin pans lined with paper moulds.
5. Bake on the centre rack, about 30 minutes, until a toothpick inserted in the middle comes out clean and let cool on a rack.