Choco-coffee muffins Recipe Gluten-free, dairy-free (casein-free) and vegan.

ORGANIC INGREDIENTS

• 15 ml (1 tbsp) chia
• 185 g (3/4 cup) plant-based milk substitute *
• 100 g (1/2 cup) light olive oil
• 210 g (2/3 cup) maple syrup
• 5 ml (1 tsp) vanilla
• 30 g (2 tbsp) hot water
• 15 g (2 tbsp) instant coffee
• 210 g (1 1/2 cup) all-purpose flour "La Merveilleuse"
• 45 g (1/2 cup) cocoa
• 10 ml (2 tsp) baking powder
• 2,5 ml (1/2 tsp) baking soda
• 1 ml (1/4 tsp) salt
• 100 g (1/2 cup) semi-sweet chocolate chips

Icing :

• 30 ml (2 tbsp) plant-based milk substitute*
• 15 ml (1 tbsp) light olive oil
• 5 ml (1 tsp) vanilla
• 5 ml (1 tsp) instant coffee
• Icing sugar

PREPARATION

1. Preheat oven to 180 °C (350 °F).
2. Grind the chia in a coffee grinder.
3. In a small bowl, dissolve the coffee in the hot water.
4. In a large bowl, combine chia, plant-based milk substitute, oil, syrup, vanilla, and the coffee from step 3. Let rest for 15 minutes. 
5. In another bowl, combine flour, cocoa, baking powder, baking soda and salt. Set aside. 
6. After the resting time, add the dry ingredients to the liquid ingredients. Beat with and electric mixer until the batter thickens (about one minute). 
7. With a wooden spoon, add the chocolate chips. 
8. Divide the batter into a 12-muffin pan lined with paper muffin cups. 
9. Bake on the center rack about 25 to 30 minutes, until an inserted toothpick comes out clean. Let cool on a wire rack.

Preparation of Icing:

1. In a bowl, combine the plant-based milk substitute, oil, vanilla and coffee. Whisk vigorously. 
2. Gradually add the icing sugar, whisking after each addition, until desired texture is achieved (the icing should not be too runny, which would run off the muffin). 
3. When the muffins have completely cooled, use an icing bag to frost the muffins.