Chocolate Chunk Muffins with Cashew Cream Frosting


For the Muffin:

  • 2 eggs

  • 1 cup dairy free yogurt

  • 1/4 cup maple syrup

  • 1 tsp vanilla

  • 1/4 cup flax meal

  • 1 and 3/4 cup Gluten Free 1 to 1 Baking Flour

  • 1/4 cup applesauce

  • 1 tsp baking soda

  • 1 bar of chocolate (crushed)

For the Frosting:

  • 1 1/2 cup soaked cashews

  • 1/2 cup almond milk

  • 2 tbsp coconut sugar

  • 1 tbsp maple syrup

  • 1 tsp vanilla

  • 1/2 of a lemon juiced


  1. Make the frosting: (soak cashews overnight) and throw all ingredients into a blender! Blend until super smooth. Let the frosting chill in the fridge for about an hour to thicken up

  2. Make the muffins: add all the dry ingredients together and mix super well

  3. Add in the wet and stir to create a smooth batter

  4. Using a lined or non stick muffin tin, pour the batter into about 6-8 muffins. They will rise when they are baked so leave some room at the top

  5. Bake for about 30 minutes at 350 degrees or until the muffins are golden brown

  6. Let cool, add the frosting on top, drizzle a little chocolate and a pinch of sea salt, and enjoy!