Click to view full size! Click to view full size! Click to view full size! Super Chocolatey Muffins 1 1/3 cups hazelnut meal 1 cup buckwheat flour 1/2 cup tapioca starch 1/2 teaspoon sea salt 1/2 teaspoon baking soda 1 teaspoon baking powder 3/4 teaspoon xanthan gum 1 1/3 cups brown sugar 2 tablespoons vegetable oil 2 whole eggs 1/2 cup warm water 1 teaspoon vanilla extract 300g chocolate chips or chunks Preheat oven to 180C. Whisk together dry ingredients, and then beat in the wet ingredients until well combined. Add in the chocolate chips and stir until just combined. Spoon into lined muffin trays, and then bake for 20-25 minutes or until lightly browned and a skewer comes out clean of crumbs. Remove muffins from tray immediately to cool on a rack (otherwise they will go soggy). Allow to cool completely, and then wrap individually in plastic wrap, and then a ziplock bag, before putting them in the freezer. Warm them in the microwave from the freezer for warm, chocolately muffiny snacks! Makes approximately 8 “Texas-sized” muffins Variations Use vegan chocolate chips for a dairy-free alternative. Use blueberries instead of chocolate. Use almond meal if you don't have hazelnut, but I prefer hazelnut. Tapioca starch can be subsituted for potato starch, but tapioca starch is easier to come by (Asian aisle in the supermarket, I got mine at Coles). Use egg replacer for egg-free.