MANGO CHOCOLATE MINI MUFFINS

enough for about 12 mini muffins

INGREDIENTS

DRY INGREDIENTS

200 g wheat flour

100 g ground hazelnuts

1 tbsp baking powder

a pinch salt

1 tsp flaxseed powder

4 tbsp caster sugar

80 g dark chocolate

LIQUID INGREDIENTS

200 g vanilla soy yoghurt

3 tbsp melted vegan butter

about 150 g mango apple sauce

GOOD TO HAVE: small & large bowl, muffin baking tray, muffin liners

HOW TO:

1. Pre-heat oven to about 180°C or 350°F. In large bowl mix wheat flour, hazelnuts, baking powder, salt, sugar, flaxseed powder. Chop chocolate roughly.

2. Mix in the combined liquid ingredients with a spatula or a whisker until it's well combined. Add chocolate chunks and stir again carefully.

3.With a large spoon fill batter evenly into the paper muffin liners.

Then bake for about 25-30 minutes. (Try with a toothpick in the middle of the cupcake if it comes out clean or if there is still batter on the toothpick then bake for a few more minutes.) Let cool and enjoy.