A mini muffin recipe to satisfy your cravings! This recipe was developed by This Fruity Life!
Ingredients
- 1 flax egg (1 tablespoon ground flax mixed with 2 tablespoons water)
- 1/3 cup 5 Seed Butter
- 1/2 cup + 2 tablespoons maple syrup
- 1 teaspoon vanilla
- 1 teaspoon apple cider vinegar
- 1 tablespoon molasses
- 1/2 cup + 2 tablespoons non dairy milk
- 1 grated carrot
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/4 cup oat flour
- 1/2 cup coconut flour
- 1/2 tablespoon cinnamon
- 1 teaspoon nutmeg
- 1/3 cup chocolate chips
Directions
- Preheat the oven to 375 degrees. Oil or line a muffin tin, or use a silicone muffin tin.
- In a small bowl, mix together the ground flax and water, set aside to thicken for 5-10 minutes.
- In a large bowl, mix together all we ingredients.
- Add in the dry ingredients to the same bowl and mix until incorporated.
- Fill the muffin tins (this makes about 10 muffins) and bake for 20-25 minutes, until slightly golden and a toothpick can be removed mostly clean.
- Let cool before removing from pan, then enjoy!
- Store in the fridge.
Frosting Ingredients
- 1/3 cup 5 Seed Butter
- 1/3 cup coconut butter
- 2-3 tablespoons maple syrup
- 1/2 teaspoon vanilla
Directions
- In a small saucepan over low heat, add all the ingredients and stir continuously until incorporated and smooth.
- Top the muffins with the frosting and enjoy!
You can also just serve them plain or add a generous scoop of 5 Seed Butter on top of a (preferably warm) muffin and it would be divine! You can also serve with frosting, vegan chocolate caramel, and chocolate chips for a more decadent treat.
Check out our line of 5 Seed Butter, with Creamy, Crunchy, Unsweetened, and Chocolate varieties!