Chocolate and Peanut Butter Muffins
Ingredients
- 1/2 cup banana and apple blend
- 1/2 tsp vanilla essence
- 1/3 cup coconut oil
- 2 Tbs rapeseed oil
- 1/3 cup melted cacao butter
- 2 cups tiger nut flour
- 4 Tbs corn flour
- 1 cup cacao powder
- 1/4 tsp salt
- 2 tsp baking powder
- 2 tsp baking soda
- 1/2 cup tiger nut milk
- 1 cup coconut sugar
- Peanut butter (for peanut butter version)
Egg replacement
- 2 Tbs ground flaxseed
- 2 tbs arrow root powder
- 6 Tbs tiger nut milk
Preparation
Prepare the egg replacement by whisking together 2 tablespoons ground flaxseed, 2 tablespoons arrow root powder, and 6 tablespoons tiger nut milk, then set aside for 5 minutes.
Whisk together all of the wet ingredients, including oils, egg replacement, and banana and apple mash.
Add the sugar, salt, and cacao powder and mix everything together.
Add the flour, corn four, baking powder, salt, soda and mix until nice and fluffy.
Put into the small muffin forms lined with parchment paper.
For the pure chocolate muffins just fill 3/4 of the muffin forms and for the peanut butter version, fill the forms to 1/4, add a tsp of peanut butter and then add more cake mix.
Cook at 180C for 15-20 minutes.