Mexico has been a source of inspiration for food in America. Whether it's tacos or leche flan, we are collectively grateful for their contribution to our food. Now we have another, Mexico inspired reason to be thankful. Mexican chocolate muffins! Gracias to Lindsay Cotter for sending this delicious muffin recipe to us.
|2 Cup gluten-free multipurpose flour|
|1 1/2 tsp baking soda|
|1/2 tsp sea salt|
|1 Cup california dried figs, chopped|
|2 oz dark chocolate or cacao nibs, melted|
|1 Tbsp cinnamon|
|1/2 Cup BBF organic coconut sugar||
|1 Cup almond or coconut milk|
|1/3 Cup BBF organic virgin coconut oil||
|1/4 – 1/3 Cup pumpkin puree|
|1 tsp organic bourbon madagascar vanilla|
|1 Tbsp + 1 tsp apple cider vinegar|
|1 Pinch cayenne or chili pepper|
For directions check out the original post on Lindsay Cotter's blog cottercrunch.com
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