Jan 17, 2014

Chocolate Goji Breakfast Muffins. Vegan, Oil-free and Grain-free!

Here I am, baking again. I can’t stop myself. Especially when the snow is falling. It’s so beautiful and calming to watch a gentle snow lightly dusting the mountains (sigh). I am blessed. I’ve had the idea for these floating around in my head for weeks now so the wintry weather was a perfect excuse to finally get them in the oven.

They’re not too sweet—perfect for breakfast! I don’t know about you but I don’t like to consume anything too sweet in the mornings, even if it’s from a natural source. The flavor of these rustic looking muffins reminds me a little of devil’s food. And the slightly sweet, slightly tart pops of those nutritionally powerful goji berries are a nice contrast to the deep, chocolate notes.

Ingredients:

~ dry

  • 1½ cups buckwheat flour
  • ½ cup blanched almond flour
  • ¼ cup cocoa powder
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ cup goji berries

~ wet

  • 1 TBS ground flax seeds + 3 TBS water
  • 1½ cup unsweetened plant-based milk (I used soy)
  • 10 medjool dates, pitted
  • 3 TBS raw almond butter
  • 1 TBS pure vanilla extract
  • 2 tsp apple cider vinegar

Directions:

  1. Preheat oven to 350° F.
  2. Line a muffin pan with cupcake papers or use a silicone pan (my favorite).
  3. Mix all dry ingredients together and set aside.
  4. Mix the flaxmeal with the water and set aside.
  5. Place the dates, almond butter and milk in a blender and blend until smooth.
  6. Add the vanilla, flax mixture and vinegar and blend for just a second or two until combined.
  7. Add the wet ingredients to the dry and stir to combine.
  8. Portion the batter out into the muffin cups. Use an ice cream scoop to make it quick and easy. Work fast as the batter will puff up a lot. Don’t stir it again after it puffs!
  9. Bake for 20-25 minutes, until a toothpick inserted in the center of one of the muffins comes out clean.

Makes one dozen. Enjoy!

Healthy trails,

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