Hello everybody, it is John, welcome to my recipe site. Today, we’re going to make a distinctive dish, dark chocolate berry muffins. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

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Dark Chocolate Berry Muffins is one of the most favored of current trending meals on earth. It’s appreciated by millions daily. It’s simple, it is quick, it tastes yummy. Dark Chocolate Berry Muffins is something which I have loved my entire life. They are fine and they look fantastic.

To get started with this particular recipe, we must first prepare a few components. You can cook dark chocolate berry muffins using 14 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Dark Chocolate Berry Muffins:

1. Take 2 tsp Vanilla extract
2. Make ready 1/2 cup Sugar
3. Get 1/4 cup Honey
4. Take 3/4 cup Applesauce unsweetened
5. Get 3/4 cup Almond milk
6. Take 3/4 cup Whole wheat pastry flour
7. Take 1/2 cup All purpose flour
8. Make ready 1/2 cup Unsweetened cocoa
9. Get 2 large egg whites
10. Get 1 tsp Baking soda
11. Take 1 tsp Baking powder
12. Prepare 1/2 tsp Salt
13. Get 1/4 cup Dark chocolate chips
14. Take 1/2 cup Frozen mixed berries (blueberries and raspberries)

Spray a mini muffin tray with olive oil. Place goji berries & sweetener in a slim cup and pour in boiling water until just covered. Mix pureed prunes, rice malt syrup and vanilla extract. Beat the eggs separately and then add to the puree mixture.

Instructions to make Dark Chocolate Berry Muffins:

1. In large bowl, mix egg whites, applesauce, almond milk, sugar, and honey, until smooth.
2. In a medium bowl, sift both flours, baking soda, baking powder, salt, and cocoa powder.
3. Slowly add dry ingredients to wet ingredients
4. Fold in chocolate chips and berried (defrosted).
5. Put in greased muffin tins without liners.
6. Bake at 425 for 5 mins, turn down to 375 and bale for 13 mins. Check, bake another 2 minutes if toothpick does not come out clean.
7. Allow to cool for at least 10 minutes.
8. Keep in airtight container for up to 5 days, longer if refrigerated or frozen.

Mix pureed prunes, rice malt syrup and vanilla extract. Beat the eggs separately and then add to the puree mixture. Put the Muffin Cases in a deep muffin tray. Stir in the sugar and Chocolate Chunks and make a well in the centre. Sift the cocoa powder into a large bowl, pour in the boiling water, and mix into a thick paste.

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