© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com

The moist, tender chocolate muffins are best enjoyed still warm from the oven, but they will keep for a week in an airtight container and they freeze well. Serve them with some pomegranate seeds if desired. Besides date syrup, you can use honey or maple syrup instead. For a healthier and less sweet version, replace some of it with a ripe banana or applesauce.
Dry IngredientsWet Ingredients

200 g Dark rye flour
80 g White spelt flour
40 g Dutch-processed cocoa powder
2 tsp Baking powder
1 tsp Baking soda
1/2 tsp Coarse sea salt, plus a pinch to sprinkle on top
100 g 50%-70% Cacao dark chocolate, coarsely chopped
3 Medium eggs, at room-temperature
250 ml Full-fat coconut milk
150 ml Date syrup
150 ml Cold-pressed olive oil

Preheat the oven to 200C/400F. Line a 12-cup muffin tin with paper cases or grease a jumbo 6-cup muffin tin with olive oil and dust with a bit of flour.
Sift together the dry ingredients except the salt and chocolate in a large mixing bowl. Add half the sea salt and reserve the remainder for topping. Add half the chocolate and set the rest aside.
Beat the eggs in a separate bowl for about a minute. Then add the coconut milk, date syrup and olive oil while constantly whisking. Add the dry mixture to the wet mixture and use a spatula to carefully fold everything until combined.
Divide the batter among the muffin cases and top w...