Recipe facts: Dairy free, Vegan, Gluten Free These are my all-time favorite muffins. They are rich, filling, and not too sweet. It’s just the right balance! Enjoy! This recipe uses something called “aquafaba” which is essentially just the liquid from canned garbanzo beans. It can be used as an egg replacement. For the chickpeas in the can you’ll open to get the aquafaba- I recommend tossing them with some olive oil, dill, lemon and sea salt for a nice crunchy chickpea snack while you wait on the muffins. I prefer mine crunchy- so I bake them at 350 F with the seasonings until crunchy! Also, you might have noticed that I recommended “raw cacao” also. If you don’t have this- regular cocoa will do. However, if you are able to purchase raw cacao you’ll get more minerals and antioxidants out of this dish! Raw cacao is a great source of minerals like magnesium which is important for muscle relaxation, melatonin production and even helping support proper bowel movements. Raw cacao even has a little protein in it if you can believe it. The main difference between the processing of cocoa vs. raw cacao is that cocoa is heat treated and […]
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