For all my vegans, keto, paleo, and nut free followers – this one’s for you! I get asked a lot on Instagram to create recipes of all sorts, and though I cannot please everyone, I do try my best to get a variety out there (plus it pushes my limits to get creative in the kitchen!). Well let’s just say these FUDGY brownie muffins were the result of that. If a muffin and brownie had a baby, these would be the outcome! They are dense for sure, and don’t rise much, but I certainly didn’t mind and hope you don’t either!
• Nut Free (since I used Sunbutter)
• Vegan
• Paleo
• Keto
• Candida Diet Friendly
Makes 4 extra large muffins
Ingredients:
1/4 cup of my Probiotic Cacao Protein *see not below
1/4 cup ground flaxmeal
1/4 cup Santa Barbara Chocolate’s Rainforest Red Cacao Powder (code: lilsipper)
3/4 cup plain sparkling water (I used Perrier)
1/4 cup organic Sunbutter
*Option to add 1/4 cup of coconut sugar (candida diets omit)
*The probiotics I choose to be included in my protein can actually withstand heat and don’t need to be refrigerated like many other probiotics and have been shown to be the most effective in fighting off yeast!- they’re that strong!
Method:
1. Pre-heat oven to 350 F.
2. Mix first 3 ingredients in a large bowl (plus coconut sugar if using), then add sparkling water, mix, and allow to sit 5 minutes.
3. Next, stir in Sunbutter then transfer batter to muffin tins (fill to desired height since they don’t rise much) and bake for about 20 minutes. IT’s important to allow the muffins to cool completely before removing from the pan/tins. See ya on Instagram!
