These scrumptious muffins come from Lidia of Air Eater, a gluten free vegan blogger living in Toronto, Canada. The intent of Air Eater is to educate readers about what a gluten free vegan lifestyle is like and provide easy to use recipes for those interested in becoming healthy.
Coconut Flour Double Chocolate Carob Muffins
- 1/4 cup Bob’s Red Mill Coconut Flour
- 1 cup Almond milk
- 2 Tbsp Bob’s Red Mill Flaxseed Meal*
- 6 Tbsp Water*
- 2 ripe medium Bananas*
- 1 Tbsp Bee-Free Honee
- 1 Tbsp Bob’s Red Mill Carob Powder Toasted
- 1 Tbsp corn starch
- 1 Tbsp Bob’s Red Mill Evaporated Cane Sugar
- 1 tsp nutmeg
- 1 tsp cinnamon
- 2 Tbsp Semi-Sweet Chocolate Mini Chips (non diary), or more if desired
* = items can be substituted with 4 eggs
Directions:
Mix flaxseed meal and water in a medium bowl and set aside. Mix all other ingredients in a medium bowl with a whisk, then add in the flaxseed with water. If mixture is too dry and not smooth, add water; if you’ve added too much water, add corn starch to thicken.
Grease muffin tray with sunflower oil and pour mixture into the tin. Set oven to 375°F, put in muffin tray with mixture poured in and wait 60 minutes. Muffins should be light brown, test for readiness by sticking one of the muffins with a toothpick, toothpick should come out clean. Cool on a rack for 10 minutes and enjoy with fresh jam or as is!