AuthorJaxCategoryDesserts & Pastries

Yields1 Serving

Introduction

Why not indulge in a warm and soft treat during these cold days outside? These are perfect with some vegan spread or grass-fed butter, if you choose to. They are a perfect snack for kids-- and an easy activity to make with them, too!. Try them and let me know what you think of the secret ingredient 🙂

Dry Ingredients

2 cups Redmill gluten free flour

1/3 cup Old fashion oats

1 tablespoon Cocoa powder

1/3 cup Coconut palm sugar or monk fruit

1 tsp Salt

1 tsp Baking powder

1 tsp Baking soda

1/8 tsp Cinnamon

1/4 tsp Nutmeg (optional)

1/3 cup Chopped walnuts

1/3 cup Raisins or sugar free, vegan, semisweet chocolate chips

Wet Ingredients

Egg replacement – 2 tbsp Ground flax seed + 6 tbsp water

2 ½ Very ripe bananas

1 tsp Vanilla extract

2 tbsp Maple syrup

3 tbsp Plain coconut kefir (secret ingredient - makes them soft and velvety)

1/2 cup Almond milk. Water or any other plant-base milk will work - NO SOY

1 tsp Sesame seed oil or safflower oil or melted coconut oil

Directions

Preheat oven to 400 degrees Fahrenheit. Oil a muffin pan with coconut oil.

Make the egg replacement by combining flax seeds and water. Set aside.

In a medium bowl, combine the flour, oats, cocoa powder, sugar, salt, baking soda, baking powder, cinnamon, and nutmeg.

In a separate bowl, stir together all wet ingredients including egg replacement until well combined.

Mix wet ingredients into dry ingredients until just incorporated. Fold in raisins/chips and walnuts.

Divide batter evenly between the muffin tins. Bake for 15-25 minutes. Muffins are done when a toothpick poked in the center comes out clean. Do not over bake. Enjoy!

Ingredients