These muffins are perfect if you're not sure whether to make vanilla or chocolate muffins. If decisions are not your thing OR you're trying to please everyone, why not make both? In one?
The chocolate top is VERY chocolatey, so if you do not like the flavor to be as strong, add less cocoa powder (and a little less liquid to keep the texture). I personally like the contrast of sweet and slightly bitter but that is totally up to you.
BLACK 'N' WHITE ALMOND BUTTER MUFFINS
makes about 4 'normal' sized muffins (double the quantity to please more people and make measurements easier)
- 1/2 cup + 1/2 tbsp whole grain spelt flour
- 1/2 tsp baking powder
- 1/2 tbsp almond meal (make your own by pulsing almonds in a food processor until they become fine flour)
- 1 1/2 tbsp almond butter (I used sprouted almond butter, which is easier to digest and makes sure your body absorbs ALL of the nutrients)
- 1/4 cup organic brown sugar, loosely packed
- 1/2 cup + 1/2 tbsp vanilla oat milk
- 1/2 flax egg (1/2 tbsp flax seed meal + 1 1/2 tbsp water)
- 1/2 tbsp rice malt syrup
- 3 tsp cocoa powder, unsweetened (to make this low in histamine, use carob powder)
- 1 tbsp vanilla oat milk
- Preheat oven to 190°C. Line a muffin tray with parchment paper (or muffin liners).
- Combine first 3 ingredients in a big bowl.
- In a medium sized bowl, mix almond butter, brown sugar, flax egg, rice malt syrup and a little of the milk. Stir until it's a smooth mixture. Slowly pour in the remaining milk and stir.
- Add wet ingredients into dry and stir until combined.
- Scoop out 4 HEAPED tbsp (about 1/2 the dough) into a small bowl and add cocoa powder & milk. Stir until combined (this might take a little but don't give up).
- Put about 1 tbsp of the light dough in each mold. Top with 1 tbsp of the chocolate dough.
- Bake for about 20-25 minutes.