Marmalade-spiked Chocolate Orange Muffins

Chocolate and orange go together like yin and yang; they compliment and balance out each others’ qualities, in this case the sweetness and richness of the chocolate with the tart, tangy flavour from using Jim Jam’s reduced sugar Marmalade. A moist, gluten-free muffin encases a surprise burst of this orange-packed fruit spread, with a creamy, high protein icing to finish these delectable and healthy treats, ideal for all ages!

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Ingredients:

  • ½ cup ground almonds
  • 1 cup coconut flour
  • ½ cup oat flour
  • 3 tbsp cocoa powder
  • ½ cup natural sweetener
  • 2 tsp baking powder
  • 2 eggs
  • ¼ – ½ cup nut milk
  • ¼ cup coconut oil (I used Lucy Bee)
  • 2 tbsp Jim Jams reduced sugar marmalade
  • Zest of 1 orange

Topping –

  • 2 tbsp Jim Jams no added sugar Milk Chocolate spread
  • ½ cup natural yogurt
  • ½ scoop chocolate whey protein powder

Get baking!

  1. Preheat the oven to 190 degrees C. Grease 6 muffin tins well.
  2. In a large bowl add the dry muffin ingredients and stir well.
  3. Blend together the eggs, milk and coconut oil until smooth, then pour into the dry ingredients and mix well, until you have a thick batter-like consistency.
  4. Spoon some of the mixture into each tin, filling it half way and make a slight hole in the middle. Add a very small teaspoon full of marmalade in each cavity, making sure this stays in the middle and the chocolate mixture surrounds it.
  5. Top with the remaining mixture, ensure each muffin is covered, and bake for around 15 minutes until risen, golden and a skewer comes out clean.
  6. While cooling, beat together your topping ingredients and keep in the fridge to firm up and set.
  7. When ready to serve, remove each muffin, spoon over the topping onto each one and if you like, add a little more marmalade for an extra zesty boost!

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Why not try my other healthy Jim Jams recipes? Innocent Banana & Chocolate Bread,Banana, Berry Jam & Vanilla Swirl Cheesecake and Banana, Coconut & Raspberry Baked Oats :)

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