They also can be made Dairy-free by substituting Butter by Vegetable Butter option.
These muffins are the perfect treat, for kids and adults alike.
INGREDIENTS (for 6 muffins)
· 75 g Butter
· 120 g White Chocolate
· 100 ml Rice Cream (or coconut milk)
· 30 g Brown Sugar
· 30 ml Maple Syrup (or Agave/Brown Rice Syrup)
· 75 g Brown Rice Flour
· 100 g Desiccated Coconut
· 18 Pecan Halves (optional)
· 2 Tbsp Ground Linseeds, Walnuts (Linwoods – or you can make your own)
· 1 Tbsp Melted Coconut Oil
· ¼ Tsp Matcha Green Tea
· 1 Tsp Vanilla Extract
Melt White Chocolate on bain-marie.
Cream Butter and Brown Sugar together in a bowl using a hand mixer or by whisking energetically, then incorporate, one by one, the Maple Syrup, the Rice Flour, the Nuts/Seeds mix, the Desiccated Coconut, and the Matcha.
Pour Rice Cream and mix gently until smooth. Add the Pecans and finally the melted Coconut Oil.
Pour in Muffins cups then place in pre-heated oven.
12–18 minutes (depending on your oven)
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