Double Chocolate Muffins

Pre-heat the oven to 180°C.

Pour the unsweetened almond milk into a bowl and add the apple cider vinegar, stir and set to one side for 10 to 15 minutes, until the milk curdles.

Put the muffin cases into the muffin tin.

Slice the chocolate into small chunks.

Sieve the flour, cacao powder, baking powder and add the medium oatmeal into a large mixing bowl, then add the vanilla extract, maple syrup and buttermilk, stir lightly then whisk for 2 minutes either with a hand held whisk or in the food mixer.

Ladle the mixture evenly between the cases, then sprinkle each with the dark chocolate chunks. Place in the centre of the oven and bake for 12 minutes.

Remove from the oven, allow  the muffins to cool slightly in the tin before removing and placing on a wire cooling rack. Let the muffins cool completely before icing.

To make the icing, put all the ingredients into a food processor and blend until smooth. Spoon into a piping bag with a large nozzle and decorate the muffins.

Store in an airtight container for up to 3 days.