Chocolate Hazelnut Chickpea Flour Muffins

Step 1

Preheat oven to 180 °C. Grease muffin tins with coconut oil or prepare muffin silicone baking cups.

Step 2

To prepare chia egg, simply grind chia seeds in a coffee grinder. Mix 1 tablespoon of ground cia seeds with 3 tablespoons of water. Stir and let it rest for 10 minutes to thicken.

Step 3

In a large bowl, mix together the dry ingredients.

Step 4

Add rice milk and chia egg to the bowl with dry ingredients and mix it with a hand mixer for a couple of minutes until it all comes together. Add 5 tablespoons coconut oil and mix until all is well combined.If the batter is too thick, you can add 1 extra tablespoon of rice milk.

Step 5

Spread the batter into prepared muffin tins or muffin silicone baking cups and bake for approx. 25 minutes.

Step 6

Remove from the oven and let them cool down a bit.

Step 7

Top with chocolate ganache (see below) or simply drizzle with chocolate.

Step 8

Melt the chocolate in a medium pot over low heat. Stir until smooth.

Step 9

Add coconut cream, melted chocolate, and agave to the blender and blend until smooth and silky.

Step 10

Spread the ganache on top of each muffin.

Step 11

Enjoy!