Double chocolate rye muffins
Makes: 12 large muffins
Prep time: 10 minsTotal time: 
Recipe photograph by Martin Poole
Double chocolate rye muffins
Makes: 12 large muffins
Prep time: 10 minsTotal time: 
See more recipes
David Frenkiel and Luise Vindahl
Whether you're vegtarian or simply trying to eat less meat, recipes by veggie gurus David and and Luise from Green Kitchen Stories have bags of flavour.
See more of David Frenkiel and Luise Vindahl’s recipes
David Frenkiel and Luise Vindahl
Whether you're vegtarian or simply trying to eat less meat, recipes by veggie gurus David and and Luise from Green Kitchen Stories have bags of flavour.
See more of David Frenkiel and Luise Vindahl’s recipes
Ingredients
Dry Ingredients
- 150 g wholegrain rye flour ( we used Doves Farm)
- 125 g white spelt flour ( we used Doves Farm)
- 40 g raw cacao or unsweetened cocoa powder
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- 1/2 tsp coarse sea salt, plus a pinch to sprinkle on top
- 100 g (3. oz) 70% minimum cacao dark chocolate, coarsely chopped
Wet Ingredients
- 3 large eggs
- 250 ml full-fat coconut milk
- 150 ml maple syrup
- 150 ml cold-pressed olive oil
Step by step
Get ahead
The muffins are best enjoyed still warm from the oven, but they will keep for a week in an airtight container and they freeze well.
- Preheat the oven to 200°C /fan 180C/Gas 6. Line a 12-cup muffin tin with paper cases.
- Sift together the dry ingredients except the salt and chocolate in a large mixing bowl. Add half the sea salt and reserve the remainder for topping. Add half the chocolate and set the rest aside.
-
Beat the eggs in a separate bowl for about a minute. Then add the coconut milk, maple syrup and olive oil while constantly whisking. Add the dry mixture to the wet mixture and use a spatula to carefully fold everything until combined.TipThis recipe is a bit heavy on maple syrup, but it is needed to balance the bitterness from the rye and chocolate. You could replace some of it with a ripe banana or pear for a healthier and fruitier touch.
- Divide the batter among the muffin cases and top with the remaining dark chocolate. Bake for about 18 minutes until well risen and spongey and the chocolate has melted. Remove from the oven and sprinkle with the remaining sea salt. The muffins are best enjoyed still warm from the oven, but they will keep for a week in an airtight container and they freeze well.
