Coconut Flour Double Chocolate Carob Muffins

by Guest in Featured Articles, Gluten Free, Recipes

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

* = items can be substituted with 4 eggs
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!
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