Chocolate Bomb Muffins
 
Prep time
Cook time
Total time
 
Equipment: muffin forms or silicon cups
Author:
Serves: 12 muffins
Ingredients
Binder
  • 3 tablespoons ground flaxseed (aka flax meal)
  • ⅓ cup hot water
Dry ingredients:
  • 1.5 cups teff flour (great price at Thrive Market)
  • 1 cup brown rice flour
  • ½ cup cacao powder
  • ¼ cup maca powder
  • 1 tablespoon baking soda
  • 1 teaspoon orange zest (from one orange)
  • 1 teaspoon freshly ground nutmeg
  • ½ teaspoon sea salt
Wet ingredients:
  • 1 cup full fat coconut milk (my favorite brand is Native Forest). If water and fat have separated, give it a good stir to combine them or warm it up in a pan
  • 1 cup unsweetened organic apple sauce
  • ½ cup melted cacao butter
  • ½ cup orange juice
  • ⅓ cup maple syrup
  • 1 tablespoon vanilla extract
  • 10 drops liquid stevia (I use Sweet Leaf)
  • 12 squares of dark chocolate
How To Make
  1. Preheat the oven to 375F.
  2. Mix flaxseed with warm water and let it stand for 10 minutes. This will be your binder replacing egg whites.
  3. Mix all the dry ingredients in one bowl.
  4. Combine all the wet ingredients in another bowl.
  5. Assemble flaxseed with the dry and wet ingredients and gently mix together. Be sure not to overwork the batter as it will result in hard and dry muffins.
  6. Spoon the batter in muffin forms.
  7. Press down a chocolate square into each muffin.
  8. Bake for 20-25 minutes or until the tops are firm.
Notes
Can be frozen for 6 months.
Recipe by HormonesBalance.com at https://hormonesbalance.com/recipes/chocolate-bomb-muffins/