Double-Choc Walnut Muffins with Ganache

Quick Notes:

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Prep time: 10 mins

Cooking Time: 30 minutes

Makes: 6 large or 12 small

Allergens: GF / DF

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Ingredients:

• 2 1/2 cups Bob's Red Mill all-purpose GF flour

• 1/2 cup Navitas cacao powder

• 1/4 coconut sugar

• 1/2 teaspoon aluminum-free baking soda

• 1 tsp aluminum-free baking powder

• pinch pink Himalayan salt

• 1 tsp Moon Juice Ashwagandha

• 1 handful walnuts, chopped

• 1 cup plant-based milk (coconut or almond)

• 1/2 cup Coco June coconut yogurt

• 1/4 Seed + Mill organic tahini

• 1/4 cup coconut oil, melted

• 1/4 cup maple syrup

• 1 tsp Simply Organic pure vanilla extract

• 1/2 cup Hu Kitchen chocolate gems (or chopped dark chocolate)

Ganache Frosting:

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• 2-3 small ripe avocados

• 1/2 cup cacao powder

• 1/2 cup maple syrup

• 1 tbsp coconut oil

How to make the muffins:

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1. Pre-heat oven to 365°F

2. Grease a 6-hole muffin tin with coconut oil.

3. Combine the dry ingredients with wet ingredients (a wooden spoon works best).

4. Spoon into muffin tins and bake for 30-minutes, or until a knife comes out clean.

5. Allow muffins to cool in the pan before removing them.

6. To make the frosting, blend all ingredients until smooth. Place frosting in the fridge for 5-10 minutes or until firm. Spread onto cooled muffins.

Note: These muffins are best-enjoyed fresh but can be frozen for a quick snack or lunch box addition.

Meet Elisa

As a Mama, wife, CEO, executive, and fertility advocate, Elisa is passionate about redefining motherhood.

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