200gspelt flour type 1050alternatively: my gluten-free flour mixture: for the gluten-free version either add 1 additional egg OR dissolve 3/4 tbsp ground chia seeds in 3 tbsp water and let soak for 5 minutes. Then add to the batter.
60gground almonds
40gcocoa powder
3tsptartar baking powder
2/3tspsalt
100mlmaple syrupgrade A or C
100gvirgin coconut oilmelted
200gunsweetened applesauce
100gdark chocolatechopped
For the topping:
2avocados 200 g each, weighed with skin and stone
200mlcoconut milk
100mlmaple syrup grade A or C
30gcocoa powder
1tbspbrown rumoptional
1tbspvirgin coconut oilmelted
1/4tspsalt
12small carrots with greens
Instructions
Preheat the oven to 180 ° C top and bottom heat.
In a large bowl, mix all the ingredients for the muffin batter until smooth.
Line a muffin tin with paper cups. Divide the dough evenly over the 12 cups.
Bake on medium heat for 20-25 minutes. At the end of baking time, a toothpick poked into the dough should come out clean.
Take the muffins out of the oven and let them cool for 20 minutes, then remove them from the muffin tin and place on a wire rack to cool completely.
Meanwhile, prepare the topping: Chop up the avocado flesh and place in a food processor. Scoop out the solid portion of the coconut milk (do not add the coconut water) and add to the food processor. Add maple syrup, cocoa powder, rum, melted coconut oil and salt and blend until creamy. Refrigerate the cream until ready to use.
Wash the carrots and pat dry. Trim the green smoothly, leaving only a small part of it. Cut off the ends of the carrot with the the green and use for garnishing. You should really only use a small carrot stump, otherwise the carrot will not have a good grip on the muffin. Use leftover carrots for cooking.
Put the chocolate cream in a piping bag (alternatively, you can use a plastic bag with a corner cut off) and pipe it onto the cooled muffins. Press a piece of carrot with green into the cream and serve immediately.