Ingredients

Chocolate muffins

• 1 cup almond milk
• 1 Tbsp apple cider vinegar
• 3/4 cup coconut sugar
• 1/2 cup coconut oil, melted
• 1 cup wholemeal flour
• 1/3 cup banana flour
• 1/3 cup cacao powder
• 1 1/4 tsp baking powder
• 1/2 tsp Himalayan salt
• 2 tsp vanilla bean powder
• Optional: chocolate chunks

Caramel sauce

• Maple syrup
• Mayver’s Almond Spread
• Mayver’s Tahini
• a tiny bit of Coconut Oil
• Himalayan Salt

Method

1. Preheat oven to 160C.
2. Whisk together the almond milk and apple cider vinegar and let sit for a minute or two. Slightly warm the milk in the microwave so that the coconut oil doesn’t solidify when you mix it in.
3. Add the coconut sugar and coconut oil and whisk to combine.
4. In a large bowl, add the wholemeal flour, banana flour, cacao powder, baking powder, salt and vanilla. Whisk to combine well.
5. Pour the wet ingredients over the dry ingredients and whisk until no lumps remain and you have a smooth batter. Stir in the optional chocolate chunks.
6. Pour the batter evenly among the muffin liners.
7. Bake for 20 minutes, rotating the tray halfway through baking. Let cool on a wire rack.
8. For the caramel sauce just mix together maple syrup, almond spread or tahini, a tiny bit of coconut oil & Himalayan salt!

Recipe and photo provided by the talented @mindful_moose