Preheat oven to 350F and line ~22 muffin tins with paper or silicon muffin cups.
In a food processor, add all of the filling ingredients, except for the cacao nibs, and process until very smooth. Taste and adjust for sweetness and mintiness. Stir in the cacao nibs. Set aside.
In a large bowl, whisk together the flours, cocoa powder, baking soda and powdered stevia. In a medium-sized bowl, combine the nut milk, flaxseed meal, applesauce, vinegar and vanilla extract.
Pour the wet ingredients into the dry and stir until thoroughly combined.
Fill muffin tins about 2/3 full with batter and then top each muffin with a heaping tablespoonful of filling. Bake for about 20 minutes - do not overbake - and remove from the oven. Allow to cool for 10 minutes or so on cooling racks, then remove from the tins
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|Serving Size: 1 Serving (49g)|
|Recipe Makes: 22 Servings|
|Calories from Fat: 9 (8%)|
|Amt Per Serving||% DV|
|Total Fat 1g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 95mg||3 %|
|Potassium 142.1mg||4 %|
|Total Carbohydrate 21.1g||6 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 19.1g|
|Protein 3.2g||5 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 106
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