Vegan Brownie Muffins with Almond Butter Filling

When eating these it's hard to believe that they are dairy, wheat and refined sugar free. The majority of the sweetness comes from my homemade date syrup, which couldn't be easier to make, and the rest from just a little maple syrup.

They are super chocolatey rich, with the gooey almond butter filling giving them a peanut-butter-cup sorta taste, which is always going to be a good thing in my books.



Ingredients:
For the muffins:
2 cups plain four (GF)
1 cup cocoa powder
1 1/2 tsp baking powder
pinch of salt
1/2 cup veg oil
1/2 cup maple syrup
3/4 cup date syrup
1/2 cup strong coffee
1/2 cup almond milk
1 1/2 tsp vanilla extract
For the filling:
1/4 cup all natural almond butter
1/4 cup maple syrup

To Make:

• Preheat oven to 180C and line a 12 cup muffin tin with muffin cases.
• Sift the flour, cocoa and baking powder together in a large bowl.
• In a seperate bowl whisk together the oil, syrups, coffee, milk and vanilla.
• Mix the wet ingredients into the dry ones and set aside.
• Mix the almond butter and the maple syrup together for the filling.
• Half fill each muffin case with the chocolate batter.

• Divide the almond filling evenly among them all and top with the remaining batter.

• Bake for 25 minutes.
• Let cool completely before serving.