• Pre-heat oven to 350-degrees. Spray a 12-hole muffin tin with non-stick cooking spray.

First, make your flax-seed eggs:

• In a small dish, Combine 2 TB of flax seed meal with 5 TB of water.
• Mix and set aside for 5-minutes while it “sets”. That’s it.

In 2 Separate Bowls, Mix Dry & Wet Ingredients

• In a medium sized mixing bowl, mix together all of your Dry Ingredients. Set the bowl aside.
• Now for the Wet Ingredients: In a large mixing bowl, cream together the coconut butter and coconut sugar.
• NOTE: You’ll need to warm the coconut butter into spreadable consistency. It’s easy. Just place the jar in the microwave and heat in 20-second increments, stirring after each – until it’s the consistency of peanut butter.
• After creaming the butter and sugar, add in the flax seed egg mixture, mixing to incorporate. Add in the maple syrup, molasses and 1/2 cup of the coconut milk.

Add Dry to Wet…

• Now, slowly add your dry ingredients to the wet in 3 batches, mixing after each addition. IF the batter seems a little too thick – add a little more coconut milk to loosen up the mixture.
• Fill the muffin tins, and bake 25-30 minutes depending on your oven. Remove from oven, remove muffins from tin and cool on a wire rack.

To serve

• Sprinkle a little powdered sugar over the top! This is optional, and a little goes a long way. It’s just a pretty way to serve – and it looks like snow, so there’s that