These vegan chocolate muffins are quick and easy to put together. You can whip them up in minutes yourself, or bake them with toddlers.
Preheat your oven to gas mark 4 (180º C / 350º F).
Blend the flax seeds to a fine powder. In a small bowl, mix the powdered chia seeds with 6 tablespoons water. Cover and refrigerate for 15 minutes.
Roughly chop the chocolate and melt.
Place all ingredients to the blender and blitz until smooth. Scrape the sides of the blender and blend for another 10 seconds to ensure all ingredients are fully incorporated.
Scoop the dough into a muffin pan lined with cupcake cases. Use an ice cream scoop to get the perfect quantity every time.
After 15 to 18 minutes, the muffins should be ready. Simply insert a knife in the middle of one of the muffins. It should come out fairly dry. These muffins taste a lot better slightly undercooked (fudge-like) than overcooked.
Leave to cool and enjoy!