Vegan + refined sugar free mochi muffins

Ingredients

• 1/4 cup / 4 tablespoons unsalted vegan butter, melted and cooled, plus more for greasing pans 
• 2 cups (320 grams) mochiko sweet rice flour Koda Farms
• 1/2 cup (200 grams) agave
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt 1/4 tsp sea salt
• 1 13 ounce can full-fat coconut milk 
• 2 flax eggs (2tbsp flax seed meal combined with 6tbsp water, stir well)
• 1½ teaspoons vanilla extract
• 1 teaspoon molasses optional, added for flavor or use Golden Syrup or honey
• 1½ tablespoons each black and toasted sesame seeds, for garnish

If chocolate style:

• 3 - 4 tablespoons Of Kakao

Instructions

Preheat oven to 350°F and place the oven rack in the middle of the oven.

Prepare flax eggs and set aside.

Grease the sides and top of a 12-cup muffin tin well with soft butter.

In a medium bowl, whisk together the sweet rice flour, baking powder, and salt.

In the bowl of a stand mixer fitted with the whisk attachment or a large mixing bowl, whisk together the melted butter, coconut milk, flax eggs, vanilla, and molasses.

With the mixer on low speed, slowly add the dry ingredients to the wet ingredients and mix until completely combined.

Divide the batter among the prepared muffin tin, filling each cup all the way to the top.

Sprinkle the tops with black and white sesame seeds.

Bake 45-50 minutes until the top is brown and crispy and the muffin springs back when poked with a finger.  Bake for less time. for muffins that are chewier and less cakey. Muffins are done when a skewer comes out relatively clean and the tops are brown.

Let cool 10 minutes in the pan, then transfer to a wire rack to cool completely.

Store in an airtight container for up to 5 days. When they get old, heat them up in the microwave for 30 seconds to restore bounciness. Can be frozen and thawed at room temp.