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.
- 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
- 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
- Preheat oven to 350° F.
- Line a muffin pan with cupcake papers or use a silicone pan (my favorite).
- Mix all dry ingredients together and set aside.
- Mix the flaxmeal with the water and set aside.
- Place the dates, almond butter and milk in a blender and blend until smooth.
- Add the vanilla, flax mixture and vinegar and blend for just a second or two until combined.
- Add the wet ingredients to the dry and stir to combine.
- 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!
- Bake for 20-25 minutes, until a toothpick inserted in the center of one of the muffins comes out clean.
Makes one dozen. Enjoy!