The richness and tang of rye combined with the sweetness of chocolate and maple syrup make these muffins a truly delicious combination.
Yield: 12 large muffins
1 cup One Degree Organics Sprouted Rye Flour
1 cup One Degree Organics Sprouted Spelt Flour
6 Tbsp raw cacao powder
3 tsp baking powder
1/2 tsp baking soda
1 tsp salt
3 flax eggs (3 Tbsp One Degree Organics Flax Seeds, ground + 7 1/2 Tbsp water)
1 cup full-fat coconut cream
2/3 cup maple syrup
2/3 cup coconut oil, melted
1 cup dark chocolate chips
1 cup walnuts, chopped (optional)
Preheat oven to 375 degrees F and line a muffin pan with paper liners or lightly grease.
Prepare the flax egg in a small bowl, set aside.
In a large bowl combine the flours, cacao powder, baking powder, baking soda and salt.
In a separate bowl, whisk together the coconut cream, maple syrup, melted coconut oil and the prepared flax egg.
Add the wet ingredients to the dry and gently mix to combine. Fold in the chocolate chips and walnuts.
Divide the batter into the muffin tins and bake for 18-20 minutes. Serve immediately.