I love how a recipe turns out exactly how you envisioned! This is a similar recipe I use for my Choc Chip Banana Bread recipe, and I thought it would work GREAT as muffins too! Not just chocolate chip but with a gooey chocolatey filled center! Who doesn't love a bit of extra chocolate?! The muffins are vegan, gluten free, healthy and delicious!
Normally to get a gooey chocolate filled center you would have to melt some chocolate etc, put it into sections, put it in the freezer to set and then put it in the middle like so. But all I did was freeze a block of dark chocolate and put two squares in the middle of each muffin and it worked a treat! (and it was so much quicker).
After placing the frozen chocolate in the middle you cover it with the rest of the batter as below.
Chocolate Filled Muffins
1 medium banana
1 tbsp almond butter
4 tbsp agave (or liquid sweetener of choice)
2 flax eggs (2 tbsp flaxseed meal, 3 tbsp water, let thicken)
1 cup oat flour (blended oats) (use GF oats to make this recipe gluten free)
1 cup buckwheat flour
2 tsp baking powder
Few pinches of pink himalayan salt
1/2 cup plant milk
2 80g bars of chocolate of choice (I used dark chocolate)
Freeze one block of chocolate for a couple of hours until solid.
Preheat oven to 180ºC.
In a large mixing bowl mash the banana and then add the rest of the wet ingredients excepts the plant milk. Mix through.
Add all the dry ingredients except for the chocolate and stir until everything is well combined.
Add the plant milk and mix until well incorporated.
Chop up the room temperature block of chocolate into small chunks and add 3/4 of it to the mixture. Gently mix through until combined.
Place 8 cup cake liners on a baking tray or use a muffin tin if you have one.
So the mixture doesn't stick to the bottom when cooked you can spread a bit of coconut oil on the bottom of the cupcake liners or the muffin tray.
Spoon about a heaped tbsp of the mixture into each cupcake liner.
Place two squares of the frozen chocolate in the middle of each one.
Cover with the remaining mixture (about 2 tbsp worth for each one).
Top them with the remaining chocolate chunks and place in the oven for 16 mins.
They should look a bit golden brown on top.
Let cool for 5 minutes before eating.
Store in an airtight container in room temperature or the fridge.