1 cup full fat coconut milk (my favorite brand is Native Forest). If water and fat have separated, give it a good stir to combine them or warm it up in a pan
Mix flaxseed with warm water and let it stand for 10 minutes. This will be your binder replacing egg whites.
Mix all the dry ingredients in one bowl.
Combine all the wet ingredients in another bowl.
Assemble flaxseed with the dry and wet ingredients and gently mix together. Be sure not to overwork the batter as it will result in hard and dry muffins.
Spoon the batter in muffin forms.
Press down a chocolate square into each muffin.
Bake for 20-25 minutes or until the tops are firm.
Notes
Can be frozen for 6 months.
Recipe by HormonesBalance.com at https://hormonesbalance.com/recipes/chocolate-bomb-muffins/