Vegan Fudge Muffins

Ingredients

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• Muffins:
• Brown Rice Flour Brown Rice Flour 260g 2 cups
• Ground Almonds Ground Almonds 90g 3/4 cup
• Baking Powder Baking Powder 1 tbsp 1 tbsp
• Vanilla Bean Paste Vanilla Bean Paste 1 tbsp 1 tbsp
• Flaxseed Meal Flaxseed Meal 1 tbsp 1 tbsp
• Water Water 3 tbsp 3 tbsp
• Apple Sauce Apple Sauce 5 tbsp 5 tbsp
• Almond Butter Almond Butter 1 tbsp 1 tbsp
• Almond Milk Almond Milk 200ml 4/5 cup
• Fudge:
• Unsweetened Cocoa Powder Unsweetened Cocoa Powder 50g 1/2 cup
• Maple Syrup Maple Syrup 4 tbsp 4 tbsp
• Coconut Oil Coconut Oil 5 tbsp 5 tbsp
• Almond Butter Almond Butter 100g 6.5 tbsp

Instructions

1. 1.Preheat oven to 180C.
2. 2.Melt coconut oil and almond butter in a saucepan, once melted remove from heat, add cocoa powder and maple syrup and whisk until
3. 3.Pour fudge into a foil lined loaf pan, spreading the fudge in the middle of the tin (unless you double up the recipe).
4. 4.Allow fudge to cool in freezer for 25-30 min.
5. 5.Make a flax-egg by adding flax seed meal and water to a small bowl, let it stand for 2-4min or until thickened.
6. 6.Add all dry ingredients to a big bowl and all wet ingredients to a seperate bowl, mix both well and add wet mixture to the dry mixture.
7. 7.Whisk until a sticky batter forms.
8. 8.Grease muffin molds with coconut oil and add 1,5 tbsp batter to each mold.
9. 9.Remove fudge from freezer and cut into 12 cubes.
10. 10.Push each cube into a mold and carefully press it into the muffin batter.
11. 11.Bake for 25-30min or until inserted toothpick comes out clean.
12. 12.Allow muffins cool for 15min and enjoy.

Nutritional Information

• Calories:
  265
• Fat:
  16g
• Sodium:
  14mg
• Carbs:
  28g
• Sugar:
  6g
• Protein:
  7g