Who doesn't love muffins? What makes them so amazing and yummy?Even the name 'muffin' is amazing in makes you crave one right when you hear it.
Are you already thinking about a muffin?
Or maybe it's their unique shape. I reckon a muffin without its distinctive dome wouldn't be anywhere near as enjoyable. Just like a bagel without that circular shape and the hole in the middle.
Those muffins will revolutionise your world.
What do you need?
- 1.5 tablespoons ground flax seed
- 60g raw cacao powder
- 1 teaspoon bicarbonate soda
- 100g buckwheat flour
- 20g arrowroot or tapioca flour
- 75g ground almonds
- 150g coconut sugar
- 170ml maple syrup
- 120ml coconut oil
- 170ml coconut cream
- 1 smalll sweet potato - peeled cooked and mashed
- Pinch sea salt
- 100g raspberries
Pre-heat oven 180 degrees C. This will allow you to make 8 muffins
Combine the flax seed with 90 ml water and let it stand for a few mins. Add raw cacao, bicarbonate of soda, buckwheat flour, ground almonds, arrowroot and coconut sugar stir until well combined.
Stir in the coconut oil, coconut cream, mashed sweet potato and salt and combine together before gently folding in raspberries last.
Line a muffin tin with paper cases and divide mixture between the paper cases. I like to add more sea salt on top before cooking.
Cook for around 25 minutes in the centre of the oven. Remove from the oven and cool in the tin.
As there are no refined sugars and due to the fresh berries and sweet potato content the muffins will only stay fresh for a few days in an airtight container.
NOTE: If you don’t have arrowroot or tapioca just add 20g extra buckwheat or ground almonds.