Gluten-free chocolate nut muffins

Ingredients for 1 servings:

• 100 g sugar
• 2 m.-sized eggs
• 1 pinch of salt
• 100 ml oil (not olive oil)
• 100 ml plant milk (plant drink) (soy, oat or almond milk), gluten-free
• 150 g hazelnuts or almonds, ground
• 80 g cornstarch, gluten-free
• 20 g cocoa
• 20 g cocoa powder, instant (Kaba), gluten-free
• 2 pinches of cream of tartar baking powder
• 100 g dark chocolate chips

Instructions

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

gluten-free, dairy-free, flour-free, moist, chocolatey delicious, makes 12 muffins

First, preheat the oven to 180°C (fan/convection oven) and place paper baking cups in a muffin tin. Then, whisk the eggs with sugar and salt until frothy. Gradually add the oil and milk. In a separate bowl, combine the nuts, cornstarch, cocoa powder, cocoa powder, and baking powder, then add the wet ingredients. Stir briefly until just combined. Finally, fold in the chocolate chips. Pour the batter into the muffin tins and bake for about 20 minutes (test with a toothpick for doneness!).