Ingredients

• Dry ingredients
• 150 g whole grain rye flour
• 75 g buckwheat flour
• 50 g corn starch
• 1 tbsp ground flax seeds
• 6 tbsp cacao powder
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp coarse sea salt
• Wet ingredients
• 3 eggs
• 1 cup /240 ml full-fat coconut milk
• 2/3 cup / 160 ml maple syrup
• 2/3 cup / 160 ml cold-pressed olive oil
• 100 g 75% dark chocolate (of your choice), coarsely chopped

Instructions

1. Preheat the oven to 400°F / 200°C. Line a muffin pan with paper liners.
2. Mix together all of the dry ingredients in a large mixing bowl, save half of the sea salt for topping.
3. Crack the eggs in a separate bowl and beat them for about a minute. Add coconut milk, maple syrup and olive oil while constantly stirring.
4. Add the dry mixture to the wet mixture. Chop the dark chocolate and add half of it to the batter. Use a spatula to carefully fold everything until combined.
5. Divide the batter into the muffin tins and top with the rest of the dark chocolate. Bake for about 18 minutes. Sprinkle with sea salt and serve.
6. Best enjoyed while still warm from the oven!

Notes