There ain’t muffin better on a weekday night then an oversized choc chunk cookie muffin drizzled in chocolate sauce.🥄🍰 INGREDIENTS:⠀ ▪︎50 of self-raising flour⠀ ▪︎2 tbs protein pb cheesecake⠀ ▪︎2 TBS almond butter powder ⠀ ▪︎1.5 TBS Natvia sugar⠀ ▪︎6-8 TBS almond milk⠀ ▪︎1 tsp shroom brew (optional)⠀ ⠀ METHOD:⠀ ⠀ 1. Preheat your oven to 180•c and grease your oven proof ramekin with oil. ⠀ 2. Stir flour, protein, pinch of salt, and natvia together until combined. Followed by liquid and adjust the milk for a thick cake batter consistency.⠀ ⠀ 3. Transfer your batter to your ramekin, top with dark chocolate and bake for 20-25 mins or until golden and cooked through.⠀ ⠀ 4. Allow to cool for 15-20 minutes and carefully remove the cake from your ramekin and onto your plate. Top with homemade chocolate sauce ( mixing cocao powder, plant milk, peanut butter and maple syrup). Enjoy! . . . . . #REPOST @sammybeasley1 . . . . . . . #vegandessert #vegandesserts #veganmuffins #veganmuffin #chocolatemuffins #veganchocolate #chocolatedessert #muffinstagram #muffins #cookiecake #chocolatechunk #chocolatechunks #chocolatemuffin #veganlovers #veganideas #vegandishes #chocolatedesserts #weeknight #vegantreats #vegantreat #weeknightmeals #chocolatedrip #dripshot #chocolatedrips #veganrecipe #theveganescape