CHOC CHIP MACADAMIA MUFFINS

VEGAN | GLUTEN FREE | REFINED SUGAR FREE

These little tasty treats came to me in the afternoon when I've pondered home from work, hungry but it was too early for dinner, too late for a meal and most importantly, I didn't want to mess up the damn kitchen.

I was craving that sugar snack. But I was also craving something soft, yet crunchy, chocolatey but not chocolate. A little conflicting challenge I had in my head as I went from fridge to cupboard and back.

And so, these beautiful muffins were born. Gluten free for the neighbours who come around for an afternoon nag, and of course as always, vegan.

INGREDIENTS

2 FLAX EGGS (2 TBLSP FLAXMEAL + 7 TBLSP WATER)

3/4 CUP APPLESAUCE

1/4 CUP COCONUT SUGAR

1/4 TSP SALT

1/4 CUP COCONUT OIL, MELTED

1/4 CUP ALMOND MILK

1TSP VANILLA EXTRACT

1/3 CUP CHOPPED MACADAMIAS

1/2 CUP CHOPPED VEGAN CHOCOLATE/ VEGAN CHOCOLATE CHIPS

1 &1/2 CUPS SELF RAISING GLUTEN FREE FLOUR

METHOD

STEP ONE preheat oven to 170 degrees celsius (for energy saving, start to heat oven when ready to place the muffins in the oven. grease a muffin tin.

STEP TWO prepare flax egg in a large bowl and set aside for 3 minutes (flax eggs thicken very quickly so make sure you have a fork ready when adding water) add remaining ingredients (except for flour) and mix until well combined (your mix should be very runny).

STEP THREE add flour and fold into mixture until just combines. evernly divide batter into prepared muffin tins.

STEP FOUR bake in oven for 20-25 minutes (will vary if using energy saving method) or until golden brown on top. I leave mine in until they are retty brown on top, this makes them extra crunchy on top the next day.

STEP FIVE remove from tin and allow to sit in baking tray until cool. Store in a glass container for up to 5 days (if they last that long)

Enjoy!