I am really not a muffin lover but these muffins are really worth it!
They have the perfect balance between the sweetness and chocolate flavor. They have also crunchy pecan bites. They have a firm texture and I can almost compare it to a cake.
This recipe is from the amazing Papaya Sunshine (look for her Instagram).
Besides their deliciousness, these muffins are high in antioxidants because, did you know that the pecans are the nuts higher in antioxidants? Plus the cacao powder has been known for its powerful antioxidants.
The recipe for these muffins is very basic. They have a one:one:one ratio and I think that that is the clue for their perfect batter; they are well balanced between the oil, sweetener and cacao powder.
yield: 6 muffins
1 cup whole wheat flour
1tsp baking powder
a pinch of sea salt
1/2 cup unsweetened cacao powder
1/2 cup organic coconut oil
1/2 cup organic agave
2 T flaxseeds (milled or whole)
6T of water
1/2 cup chopped pecans
whole pecans to put on top
1- Let the flax seeds stand in the water for ten minutes, first.
2- Pre heat the oven at 160°C.
3- In a bowl combine the agave, coconut oil and vanilla.
4- Separately, mix the dry ingredients and add them to the oil and sweetener batter.
5- When it is fully mix, add the chopped pecans.
6- Pour the batter in the muffin molds and add the whole pecan on top.
7- Cook in the oven for 25mins.
8- Take out, let cool and enjoy or store in the refrigerator.