Ingredients
11
Time
30m
Serves
6
Recipe by Megan Horsley
Ingredients
11
Time
30m
Serves
6
Dessert
Snack
2
Large Eggs
1/2 cup
Coconut Sugar
1/3 cup
Avocado Oil
1 tsp
Vanilla Extract
1/3 cup
Full Fat Coconut Milk
1 1/2 cups
Buckwheat Flour
1 1/2 tsp
Baking Soda
1 tsp
Baking Powder
1/4 tsp
Himalayan Pink Salt
1 cup
Pitted Cherries
roughly chopped
100 g
Dark Chocolate
roughly chopped
1
Preheat oven to 350℉ and line a muffin tin with 6 muffin liners.
2
Whisk the eggs, sugar, oil, vanilla extract, and coconut milk together in a large bowl.
3
Mix the buckwheat flour, baking soda, baking powder and salt together in a small bowl. Fold into the wet ingredients.
4
Divide the batter between the muffin liners evenly
5
Sprinkle the remaining chocolate on top of the muffins. Bake for 22 minutes on the middle rack. Let cool for 5 minutes before enjoying.
6
Substitutions & Options to Omit: Vegan? Replace the eggs with 2 flax eggs (2 tbsp of ground flax mixed with 4 Tbsp of water).
Megan Horsley is a Toronto-based Holistic Nutritionist, Personal Trainer and Recipe Developer. She is passionate about helping women become stronger, more confident and happier in their bodies through holistic wellness practices. When Megan isn't consulting, she loves to create recipes that combine indulgence with healthy ingredients.
