Vegan chocolate muffins

Ingredients for 1 servings:

• 250 g spelt flour
• 250 ml water
• 100 g cane sugar
• 1 pack of cream of tartar baking powder
• 30 g cocoa powder
• 30 ml oil
• ½ avocado(s) or 2 tbsp applesauce
• 8 walnut halves
• 1 tbsp cane sugar, for the icing
• 2 tbsp boiling water for the glaze

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

made quickly

Combine all ingredients in a large bowl. Mash the ripe avocado with a fork beforehand. You can also use applesauce instead of the avocado, depending on your taste. The avocado or applesauce acts as an egg substitute and ensures that the muffins are not crumbly, but stay fresh for several days and don’t dry out as quickly. Using a spoon or whisk, stir the batter until smooth. Divide the batter among the muffin tins. This makes enough for about 8 muffins. Place a walnut half on each muffin for decoration. Bake the muffins in a preheated oven at 160°C (convection oven) or 180°C (top/bottom heat) for 20 minutes. After baking, if you like, you can mix 1 tablespoon of brown sugar with 2 tablespoons of boiling water and paint the surface of the muffins with a brush. This gives the muffins a beautiful shine, like in my photo.