Step 1

Preheat the oven to 180C / 350F and line a cupcake tin with 6 muffin cases.

Step 2

Stir together the dry ingredients (buckwheat flour, ground almonds, arrowroot, cocoa powder, baking powder and bicarbonate of soda)

Step 3

In a separate small bowl or jug, mix together the coconut oil, maple syrup, vinegar and boiled water.

Step 4

Stir the wet into the dry and mix until smooth.

Step 5

Stir in the dark chocolate chips.

Step 6

Divide the mixture between the 6 muffin cases. The mixture should reach about 2/3 way up.

Step 7

Bake for 20 minutes until well risen and a slightly firm.

Step 8

Leave to cool before serving and enjoy!