I hesitate to call these muffins, because they are so cakey and decadent. They are definitely a dessert kind of muffin, and they are vegan and gluten-free! Relatively low in fat etc too. I have, again, adapted the stellar muffin recipe from Linux Caffe. They taste like really delicious chocolate cake with pear in it (rest assured, they do not taste like buckwheat in the least!). I wonder if it would work as a cake as well, but I am afraid it won’t have enough “rise” in it, being gluten-free. Perfect as muffins though!
The picture does not do them justice — I baked them a bit too late at night and light conditions were less than ideal. Take my word for it — they are amazing!
Gluten-free, vegan chocolate pear muffins
- 1/2 cup brown rice flour
- 1/2 cup minus 3 tbsp buckwheat flour (measure 1/2 cup and then remove 3 tbsp)
- 3 heaped tbsp unsweetened cocoa powder (you can eyeball this, but cut about as much buckwheat flour as you add cocoa to maintain the correct ratio)
- 1/3 cup sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- pinch of salt
- half a banana
- 1/5 cup oil
- 100 ml orange juice
- 60-70 ml non-dairy milk of your choice (I used EdenBlend Soy and Rice)
- 1 tsp apple cider vinegar
- 1 pear
- 40 g chopped dark chocolate (I used an extremely dark 80-something % one which I find too bitter to eat, but which worked well here because of the sweetness of the cake)
Sift all the dry ingredients together to introduce air.
Using a blender or immersion blender, thoroughly mix the wet ingredients, making sure there are no chunks of banana.
Cut about 10-12 little pear slices for decoration, see the picture. Chop the rest of the pear into small chunks. Chop the chocolate into small chunks (or use chocolate chips).
Mix the wet with the dry ingredients, and fold in pear chunks and chocolate. Spoon into muffin cups and decorate the top with a pear slice.
Bake at 200C/400F for 25-30 minutes, until knife comes out clean.