| 20 | 35 | 406 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 25 min | 10 |
| 1/2 cup | Applesauce, unsweetened |
| 1/2 cup | Applesauce, unsweetened |
| 1/4 cup | Vanilla sugar (or one little bag) |
| 1/4 cup | Vanilla sugar (or one little bag) |
| 1 cup | Coconut sugar (any sugar works) |
| 1 cup | Coconut sugar (any sugar works) |
| 1 cup | Almond flour/meal, Bob's Red Mill |
| 1 cup | Almond flour/meal, Bob's Red Mill |
| 1/2 cup | Cocoa powder, unsweetened |
| 1/2 cup | Cocoa powder, unsweetened |
| 1 tsp | Baking powder |
| 1 tsp | Baking powder |
| 1 tsp | Himalayan salt |
| 1 tsp | Himalayan salt |
| 3 tbsp | Flaxseed meal (ground) (flax egg) |
| 3 tbsp | Flaxseed meal (ground) (flax egg) |
| 1/2 cup | Water (flax egg) |
| 1/2 cup | Water (flax egg) |
| 1/2 cup | Blueberries (any fruit for decoration) |
| 1/2 cup | Blueberries (any fruit for decoration) |
1. pre heat the over on 350.
2. mix flaxseeds (ground) with the water and stir, leave for a few minute to thicken up (flax egg) You can use a chia seed egg or override banana as well.
3. Mix all dry ingredients in a bowl.
4. Add the apple sauce and flax egg, mix really well.
5. Spray the muffin -in or cake-form with coconut oil and pour the batter in.
6. Bake for 20 to 30 minutes, let it cool
7. Decorate with (vegan) icing and or fruit (you can use dome coconut butter to make the fruit stick better)
| Fruit | 0.2 |
| Meat Alternative | 0.9 |
