You need:

• 1 cup brown rice flour
• 1/2 cup almond flour
• 1/2 cup raw cacao powder
• 1/2 cup palm sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp sea salt
• 120 ml/1/2 cup plant milk
• 60 ml/1/4 cup coffee, freshly brewed
• 2 eggs
• 1/2 cup butter or coconut oil, melted
• 1 tsp vanilla extract
• 100 gram chocolate, chopped roughly

How to make it:

1. Preheat the oven to 350F/180C. Grease a standard muffin tin or fill with paper liners.
2. Melt the butter in a small pan over medium heat, cook and swirl until solids turn light brown and the butter has a nice shade of amber. Remove from heat. Skip when using coconut oil.
3. In a bowl, combine milk, eggs, vanilla, butter/oil, and coffee. Stir.
4. In a second bowl, add the dry ingredients and mix. Add the wet to the dry ingredients and stir to combine.
5. Add the chopped chocolate but be careful not to overmix.
6. Place in the oven and bake for 25 minutes or until a cake tester comes out clean.
7. Cool for 15 minutes, remove from tin and leave to cool on room temperature.
8. The muffins keep well for 3-4 days in an airtight container outside the fridge.