chocolate crumble muffins

Ingredients

200 g ground almonds

150 g buckwheat flour

50 g oat flour

75 g tiger nuts

25 g corn starch

2 teaspoons baking powder

250 ml plant drink

200 ml maple syrup

4 tablespoons melted coconut oil

100 g chocolate drops

90 g oat flour

60 g ground almonds

50 g coconut blossom sugar

40 g corn starch

35 g coconut oil, melted

30 ml plant drink

Mix all ingredients for the dough in a bowl until a homogeneous dough is formed.

Divide the batter evenly into muffin tins.

Mix the ingredients for the crumble and spread over the muffins

Bake the muffins for 25-30 minutes at 180 degrees until the crumbs are golden brown.

Muffins and streusel? We think that goes great!

The recipe is very simple and definitely a surefire success.

These chocolate crumble muffins are really delicious and a different twist to traditional crumble cake recipes with fruit.

Not only are they vegan, gluten-free and refined sugar-free, they are also crispy, chocolaty and fluffy - WOW!