Created by Pamela Higgins, these Berry, Dark Chocolate & Nut Butter Muffins are the kind of treat that feels a little fancy, but is actually really easy to make. They’re made with Natvia Gut Activation Sweetener (so no added sugar), and they bake up golden and fluffy, with just the right amount of indulgence from dark chocolate chunks and creamy nut butter. perfect for school lunchboxes, weekend brekkie, or your 3pm pick-me-up with a cup of tea.
Ingredients
250ml oat milk
2 tablespoons chia seeds
50ml oil
1 tablespoon lemon juice
1 teaspoon vanilla extract
100g gluten-free flour
50g oats
90g Natvia Gut Activated Synbiotic sweetener
½ teaspoon baking powder
100g frozen berries
50g no added sugar dark chocolate, cut into small chunks
6 teaspoons nut butter
Method
Mix together the milk, chia seeds, oil, lemon juice and vanilla extract and set aside for 5 minutes.
In a large bowl mix together the flour, oats, Natvia and baking powder.
Pour in the milk mixture and give it a good mix.
Gently stir in the berries and most of the chocolate chunks.
Spoon the mixture between 8-10 muffin molds to fill up.
Add a teaspoon of nut butter on top of each then a couple of chocolate chunks and push in gently.
Bake at 180C for 12-15 minutes until golden and risen, then leave to cool and enjoy!
