Ingredients
1/2 cup coconut oil
3/4 cup natural cane sugar
2 flax eggs (2 tbsp flaxseed + 6 Tbsp water)
1 tsp vanilla extract
3/4 tsp baking powder
1/4 tsp sea salt
1/2 cup cocoa powder
3/4 cup all purpose flour
1/3 cup walnuts
Directions
Preheat oven to 350 degrees F and grease 8 muffin tins with coconut oil.
Prepare flax eggs in a small bowl and let rest for 5 minutes.
Place oil in a large mixing bowl and melt it. Then stir in the flax egg, sugar, vanilla, baking powder, salt and cocoa powder. Whisk to combine. Lastly, add the flour, then fold in walnuts.
Scoop mixture evenly into muffin tins until 3/4 full and bake for 25 minutes, or until the brownies start to pull away from the sides. Be careful not to overcook or they will get crumbly. Remove from oven and let rest in the tin for 5 minutes before removing to cool completely on a plate or cooling rack.
Serve with Pitaya ice cream and blueberry.
