Double Chocolate Muffins

1 cup Cuisine Soleil all-purpose protein flour

3/4 cup coconut flour

1/2 cup cocoa

3tsp. baking powder

1/2tsp. baking soda

1 pinch of salt

1/2 cup sunflower seeds, ground to powder

1/2 cup pumpkin seeds, ground to powder

1 cup lightly pressed brown sugar

3 eggs

1tbsp. vanilla

1/2 cup oil

1 1/2 cups cow's or plant-based milk

3/4 white chocolate chips (this can be replaced by dark chocolate to stay dairy-free)

1/2 dark chocolate chips

1. Mix together the protein all-purpose flour, coconut flour, cocoa, baking powder, baking soda, salt, sunflower seed powder, and pumpkin seed powder.

2. In another bowl, combine the brown sugar, eggs, vanilla, oil and milk.

3. Add the liquid ingredient mixture to the dry ingredient mixture.

4. Once the mixture is homogeneous, add the white and dark chocolate chips but keep a few white chocolate chips to decorate the tops of the muffins.

5. Mix well.

6. Pour into muffin tins.

7. Decorate the muffins with a few white chocolate chips and sprinkle the muffins with large grains of sugar to obtain a crispy cap.

8. Bake for about 30 minutes at 375F.