Ingredients

• 1 1/2 cups light spelt flour
• 1 1/2 cups teff flour
• 2/3 cup sucanat sugar
• 1/4 organic cocoa
• 1 T. baking powder
• 1 1/2 cups unsweetened vanilla-flavored almond milk or try vanilla coconut milk
• 1/4 cup claified butter, brought to room temp.
• 1/4 cup unsweetened applesauce
• COCONUT FILLING
• 1/2 cup unsweetened flaked coconut
• 2 ounces cream cheese
• 2 T. rice syrup
• 2 T. egg subsititute
• 1/2 t. stevia

Directions

1. Preheat the oven to 400F. Lightly coat a 12-cup muffin pan with vegetable oil or clarified butter, or use paper liners.

2. In a bowl, combine all of the Coconut filling ingredients and mix well. Refrigereate and let sit while you prep the nuffin batter.

3. Whick together the flours, sugar, cocoa, baking powder, and baking soda in a bowl.

4. In a small bowl, combine the milk, butter, and applesauce. Mix well. Add the wet ingredients to the dry ingredients and mix just until combined.

5. Spoon out just enough batter to cover the bottomof t each prepared muffin cups. Add 1 t. of the Coconut filing per cup and cover evenly with the remaining batter.

6. Bake for 30 minutes, or until a toothpick inserted comes out clean. Let the muffins cool in the pan for no more than 2 minutes before removing.

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