Double-Choc Walnut Muffins with Ganache
Quick Notes:
Prep time: 10 mins
Cooking Time: 30 minutes
Makes: 6 large or 12 small
Allergens: GF / DF
Ingredients:
2 1/2 cups Bob's Red Mill all-purpose GF flour
1/2 cup Navitas cacao powder
1/4 coconut sugar
1/2 teaspoon aluminum-free baking soda
1 tsp aluminum-free baking powder
pinch pink Himalayan salt
1 tsp Moon Juice Ashwagandha
1 handful walnuts, chopped
1 cup plant-based milk (coconut or almond)
1/2 cup Coco June coconut yogurt
1/4 Seed + Mill organic tahini
1/4 cup coconut oil, melted
1/4 cup maple syrup
1 tsp Simply Organic pure vanilla extract
1/2 cup Hu Kitchen chocolate gems (or chopped dark chocolate)
Ganache Frosting:
2-3 small ripe avocados
1/2 cup cacao powder
1/2 cup maple syrup
1 tbsp coconut oil
How to make the muffins:
Pre-heat oven to 365°F
Grease a 6-hole muffin tin with coconut oil.
Combine the dry ingredients with wet ingredients (a wooden spoon works best).
Spoon into muffin tins and bake for 30-minutes, or until a knife comes out clean.
Allow muffins to cool in the pan before removing them.
To make the frosting, blend all ingredients until smooth. Place frosting in the fridge for 5-10 minutes or until firm. Spread onto cooled muffins.
Note: These muffins are best-enjoyed fresh but can be frozen for a quick snack or lunch box addition.
Meet Elisa
As a Mama, wife, CEO, executive, and fertility advocate, Elisa is passionate about redefining motherhood.
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A yummy, dessert-y snack that can be stored in the fridge for your week-long enjoyment!