I found this recipe on a food blog called Chocolate Covered Katie. I love this girl. For one, she loves chocolate – so that makes her an automatic bestie – but she also is very conscious of additives and those nasty ingredients that companies put into their products to increase shelf life, or increase the color intensity, or make them sweeter.
She doesn’t follow the low-fodmap diet, but she does follow a vegan diet and lives a healthy lifestyle. Her recipes usually only have a few ingredients and are delicious all the same.
Anyway, so I saw these chocolate chip mini muffins in which she used almond meal, which sparked an idea… what if we used sunflower seed meal instead? Would they turn out the same?
I personally think they turned out better.
Note: To make sunflower meal, place a heaping cup full of plain, hulled sunflower seeds into a food processor and pulse until almost smooth – there should still be chunks left over. To make Sun Flour, continue pulsing until smooth, but be careful not to make into sun-butter. Can be used as a substitute for nut flours in most recipes.
1 cup sunflower meal
scant 1/4 tsp salt
1/4 tsp baking soda
2 tbsp pure maple syrup
2 tbsp virgin coconut oil
2 tsp white vinegar
handful of chocolate chips
- Preheat oven to 280 degrees F. Line a mini muffin tin with 15 liners and/or lightly grease.
- In a medium bowl, combine all dry ingredients. Set aside.
- In a separate bowl, whisk together all wet ingredients. Pour wet into dry and stir to form a batter. Scoop into mini-muffin tins, filling a scant full.
- Place in the oven and immediately increase temperature to 325 degrees F. Bake 22 minutes, then remove from oven and let cool at least 15 minutes before removing from muffin cups.