Chocolate Lavender Muffins
Author: Magdalena Wszelaki
Serves: 12
- 2 cups teff flour (highly nutritious Ethiopian grain but found in our stores now too)
- ½ cup rice flour
- ½ cup cornmeal flour (mainly to add some rough texture)
- 1 tbsp baking powder
- ½ tsp salt
- ½ tsp ground nutmeg
- ½ tsp chili powder
- ½ cup cocoa powder
- 1 drop of lavender oil (make sure it's culinary oil and not essential oil for massage!)
- 2 tbsp flaxseed meal + 3 tbsp of water (this will replace the eggs)
- ½ to 1 cup honey depending on how sweet you like it
- ½ cup almond milk
- ½ cup coconut oil (do not keep in the fridge or it will be too hard)
- ½ cup olive oil
- ¾ cup 70% or higher dark chocolate, chopped, but not too finely (we want it to melt nicely)
- Pre-heat the oven to 375F or 190C
- Combine flaxseed meal + water and let it stand for a few minutes
- Combine all dry ingredients (flours, salt, baking powder, spices)
- Combine all wet ingredients (honey, coconut oil, milk, lavender oil)
- Mix dry, wet ingredients and flaxseed into a liquid mixture; if it's not liquid enough, add more almond milk
- Mix in chocolate pieces
- Dish out mixture to about 12 muffin cups
- Bake for 25-30 min or until tops are firm
Recipe by HormonesBalance.com at https://hormonesbalance.com/recipes/chocolate-lavender-muffins/
3.3.3077