Chocolate Fudge Muffins with Chocolate frosting

Apple and Cinnamon with Fruity Streusel
Makes: approx 10 medium muffins






1 1/2 cup LLWF Self Raising Flour

1 cup coconut sugar

¼ cup cacao powder

1 tbs mesquite – optional

½ cup nut milk

½ cup coconut oil

1/3 cup pitted dates

8 tbs aquafaba (or 2 eggs if not vegan)

2 tsp vanilla




1 cup ground coconut sugar

1 tbs tapioca

1 ½ tbs cacao powder

1 tbs coconut yoghurt

1 tbs coconut oil

1 tbs nut milk if needed. 





  1. Preheat oven to 170 degrees Celcius and  grease a muffins pan.

  2. Add SRF, sugar, cacao and mesquite, if using ,to a large mixing bowl and stir to combine.

  3. Add the milk, oil, dates, aquafaba and vanilla to a blender and blend until smooth.

  4. Add milk mixture to the flour mix and stir until fully incorporated and thick.

  5. Spoon into muffin pans then bake on the centre rack for approx. 20 minutes.

  6. Remove from oven and allow to cool slightly before releasing them from the pan and allowing to cool on a wire rack.




  1. Sift all ingredients into a large mixing bowl then stir to combine the wet ingredients into the dry.

  2. Use a hand held cake mixer to whip up the frosting until smooth and creamy if you have one. If not whip the mix into a frenzy by hand :-) 

  3. Wait until the cakes have cooled then spread with the frosting and decorate with dried coconut if you want. 

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