The Ingredients
3 cups ground almonds
1/2 cup cacao
2 tsp baking powder
4 tablespoons dessicated coconut
1 small banana, mashed (or 4 eggs beaten if you prefer a fluffier muffin like me!)
2 tsp vanilla extract
1/2 cup coconut oil melted
1/2 cup oat/almond milk
5 tbsp Pure maple syrup
Optional Cashew-Coconut Icing:
1/4 cup cashew butter
1/2 cup medjool dates
2 tablespoons melted coconut oil
1/2 cup water
Method
Preheat oven to 180 degrees Celsius. Grease your muffin tray and add in muffin cases. Combine almond meal, desiccated coconut oil cocoa powder and baking powder. Add 4 beaten eggs (or mashed banana if vegan), coconut oil, milk and sweetener. Mix well to form a smooth batter. Spoon into your muffin cases. Bake for about 30-35 minutes until risen/ cooked through.
If you’re making the cashew-coconut icing, add all the ingredients to a blender or food process and blend until smooth. Keep in the fridge until the muffins are cool. Slice the muffins in half and spread in the icing. Delicious!
Enjoy.
