chai spiced dark chocolate almond butter swirl muffins_________________________________Flax eggs congeal best, for me, when mixed with hot water. As mentioned in the above narrative, ensure the muffins sit in the tin for about 15-20 minutes before removing. I can't emphasize this enough. I'd rather you enjoy a muffin than a crumb cake.
Ingredients
- 2 flax eggs (2 tbsp ground flax + 6 tbsp hot water)
- 1 cup unsweetened applesauce
- 1/4 cup melted coconut oil
- 1/2 cup brown sugar
- 1 1/2 cup wheat flour
- 1/2 cup cocoa powder
- 2 tsp baking soda
- 1/3-1/2 cup nondairy milk (or dairy)
- 2 tsp cinnamon
- 1/4 tsp clove
- 1/2 tsp cardamon
- 1 tsp ground ginger
- pinch black pepper
- pinch nutmeg
- 1/4 cup almond butter
Instructions
- Preheat oven to 375 degrees. Line a muffin tin with liners or spray thoroughly with oil. Prepare the flax eggs in a large bowl and set aside for 10 minutes until thickened.
- Once "eggs" are ready, whisk applesauce, melted coconut oil, and brown sugar in the bowl with the flax. Add 1/3 cup milk and whisk for another minute - err on the side of less milk for now.
- In a separate, smaller bowl, stir together flour, baking soda, cocoa powder, and spices. Add dry mixture in three batches to the wet ingredients. The batter should be scoopable, but not thin enough to pour - if it is too thick like dough, add milk 1 tbsp at a time until appropriate texture is achieved.
- Spoon batter into muffin tins, leaving about 1/4 inch from the top for almond butter and rising in the oven. To each muffin, add 1 tsp almond butter and swirl into a groovy pattern with a butter knife.
- Bake muffins for 20-25 minutes or until toothpick/knife inserted into center comes out clean. Remove from oven and cool 15-20 minutes in the muffin tin, then remove and cool on a wire rack at least 10 minutes. If you did not use liners, bounce a knife around the circumference of the tin and gently pop the muffin out to remove. Serve with coffee, black tea, extra almond butter, or by themselves.