When I woke this morning the sky was gunmetal grey…
Then, as I scratched my butt (TMI?) and stared out of the kitchen window, it poured…
As I started to make coffee, the rain got harder…
And I’m not just talking Spring shower, I’m talking rain of biblical proportions…
The type of rain that fills your spouting to overflowing, the type that bounces off the pavers and deafens you if you happen to live in a house with a tin roof (raises hand)…
The type of rain that convinces you that today would be a good day to stay indoors and bake a batch of muffins.
Not that I need a lot of convincing.
Cacao and Applesauce Muffins – Vegan
- 50g ground flaxseeds
- 50G sunflowerseeds ground in a coffee ginder until it becomes a fine meal
- 240g wholemeal flour (I use Atta flour)
- 40g dessicated coconut
- 135g panela sugar
- 35g raw cacao powder
- 2 teaspoons baking powder
- 60ml maple syrup
- 1 flax egg (I tablespoon ground flaxseeds mixed with 2 tablespoons water and left to thicken for 5 minutes)
- 310ml coconut milk
- 180ml vegetable oil (I used avocado oil) 240g unsweetened applesauce (I use my own, recipe here)
- Cacao nibs for sprinkling
- Preheat the oven to 180C. Line a muffin pan with paper liners and set aside.
- Put the ground flaxseeds, ground sunflower seeds, flour, coconut, sugar, cacao powder and baking powder into a bowl and mix to combine. Set aside.
- In a separate bowl, whisk together the maple syrup, flax egg, coconut milk, oil and applesauce.
- Pour the wet ingredients into the dry mixture and stir until just combined. Don’t overmix.
- Divide the batter evenly between the muffin liners and sprinkle with cacao nibs.
- Bake for 25 – 30 minutes until a skewer inserted into the centre comes out clean.
- Transfer to a wire rack and leave to cool completely before serving.