Dairy-free, gluten-free and sugar-free muffins. Yes, they exist and they are delicious!
- 3 Eggs, separated
- 1 tbsp Cocoa powder
- 1 teaspoon Stevia
- 1 teaspoon Vanilla extract
- ⅓ cups Ground flax seeds
- ⅞ cups Ground almonds (almond flour or almond flour)
- 1 teaspoon baking powder
- ½ cups Coconut milk
- 2 ounces, weight Almonds, blanched and crushed, for garnish (optional)
Preheat the oven to 356°F or 180°C.
Beat egg whites until stiff peaks form. Put aside.
Beat the yolks until they are light yellow. Add the unsweetened cocoa powder, stevia and vanilla extract and mix well.
In a bowl, combine the dry ingredients: ground flax seeds, ground almonds, baking powder. Add the dry ingredients to the yolk mixture alternately with the coconut milk. Mix carefully. Finally, gently fold in the egg whites. Try not to deflate the egg whites as this gives the muffins their texture.
Pour the batter into the cupcake holders. If desired, generously sprinkle crushed almonds on top as decoration.
Bake for 25 minutes. Check after 20 minutes – depending on your oven, it might be ready sooner or later. To check, insert a needle or fork into the muffin. If it comes out clean, the muffin is done; if there is dough on it, put the tray back in place for another 5-10 minutes.