While this looks quite complicated at first sight it’s quite the opposite! perfect muffins for breakfast!
-1/2 cup coconut flour
-1/3 cup gluten-free oat flour
-1 cup of orange juice
-1/2 cup of plant-based milk (best to use coconut here)
-2 tablespoons of grated orange peel
-2 tablespoons grated coconut
-1 tablespoon of coconut oil
-1 egg or flax egg
-few drops of vanilla extract
-1 teaspoon of baking soda
-crushed almonds for garnish
*this muffin is meant to be naturally sweet, but u can add a bit of maple syrup if you like it sweeter.
For chocolate sauce:
Melt & mix togethe equal parts raw cacao, coconut oil,& chocolate chips
Start by mixing the dry ingredients first
then add the wet ingredients and mix well to remove all clumps.
Line a muffin tray with coconut oil & pour the batter.
Top with crushed almonds and bake for 20-25 mins at 180 until the top gets golden & a skewer comes out clean.
Allow the muffins to cool down before drizzling the chocolate sauce.