Serves
12 muffins
Ingredients
- 2 tbsp coconut oil
- 2 tbs ground flaxseeds
- 6 tbsp cold water
- 2 tbsp tahini
- 2 tbsp plant-based yoghurt
- 1 1/2 cups plant milk
- 2 tsp baking powder
- 1/2 cup maple syrup
- 1/4 coco powder
- 2 1/2 cups whole wheat flour
- Salt
Method
Pre heat oven to 190 degrees. Prepare muffin tin with a little coconut oil.
In a large bowl mix flaxseeds and cold water – let sit for 10 minutes.
Add melted coconut oil to tahini, yoghurt, milk, baking powder and maple syrup with flax eggs and mix with a fork. Add coco, salt and flour and mix together.
Full muffin tray 3/4 full, reduce oven temp to 175 degrees and bake for 20mins.
Note
Muffins will store for 3 days.
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Sparkling Eats 
looks delicious!