Posts Tagged ‘muffins’


These New Year’s Eve inspired chocolate molasses muffins were born of a desire to make a rich, hearty chocolate muffin including the iron-rich goodness of molasses to celebrate a brand new year! I am grateful to be on this vegan adventure and grateful to be sharing this superb recipe! These muffins are gluten-free, soy-free, and delicious. Will they become a NYE tradition?

Gluten-Free Chocolate Molasses Muffins (Makes 16 muffins)


1 tbs molasses

1 tsp baking soda

1 cup oat flour

1 cup gf all purpose flour

1 tsp acv

1/2 cup applesauce (or 1 medium apple vitamixed)

7 drops stevia

1/4 cup xylitol

1 tsp cinnamon

1/2 cup nut mylk

1/2 cup warm water

2 tbs ground flaxseed

1/2 cup chocolate chips

1/4 cup raisins

1/4 cup cacao powder

1 pinch salt

1/4 cup coconut oil


Pre-heat oven to 350 degrees. Prepare muffin tins. Add ground flax seed and hot water to liquid ingredients. Mix dry ingredients. Add liquid to dry.

 Add mixture to tins or greased muffin tray. Bake for 25-28 minutes. Enjoy, and happy 2013! Thank you for reading!

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I absolutely love eating purple plants! Purple cabbage, purple carrots, purple eggplant, purple peppers–wow, nature is so colorful and delicious! Navitas Naturals recently sent me generous samples of maqui powder and chia seeds. I have always loved chia seeds for their high omega-3 content and long-lasting protein and energy, and Navitas Naturals’ product is definitely extremely high quality. Maqui berries, which Navitas Naturals sells in a conveniently ground powder, offer more antioxidants than any discovered fruit, and are a great source for vitamin C, calcium, iron and potassium, according to the company’s website. Super healthful superfoods, but what to put them in?

After a little bit of brainstorming and experimentation, these gorgeous purple muffins were born! They are gluten-free and vegan, packed with protein and antioxidant punches that pair beautifully with a tall frosty glass of almond mylk. They’re dyed purple with a gorgeous, healthful superfood rather than crappy artificial food dyes, which might be my favorite thing about them, besides the fact that they taste delicious–slightly sweet, perfectly hearty and crunchy thanks to the whole chia and poppy seeds. Here’s the recipe!

Navitas Naturals’ Lemon Maqui Chia Muffins (Makes 14-16 small muffins)


2 tsp Navitas Naturals Maqui Powder

1 Tbs Navitas Naturals Chia Seeds

1 cup almond mylk

1 tsp vanilla extract

Juice of 1/2 lemon

1/4 cup applesauce

1/4 cup coconut oil

2 cups gluten-free flour

1 ripe banana, mashed

1 tsp baking soda

1/2 tsp baking powder

1 tsp apple cider vinegar

2 Tbs poppy seeds

5 drops liquid stevia

1/4-1/2 cup coconut sugar or xylitol powder


Grease muffin tins, or use liners. Pre-heat oven to 350 degrees. Melt coconut oil, and mix it with each of the liquids together. Mix all of the dry ingredients, and then put the wet and dry together. Put in muffin tins, bake for 20-25 minutes, and voila! Purple superfood muffins!

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To celebrate moving into a new apartment, this morning I baked a celebratory batch of gluten-free, low-glycemic chocolate chia morning muffins! These muffins are sweetened only with coconut nectar, and contain only amazing, hearty ingredients that are sure to boost your energy in the morning, or whenever you crave lots of fuel. Hope you enjoy them!

Chocolate Chia Morning Muffins (Makes 16-18 muffins)


GF flour (1 cup, or 1 1/2 cup if you plan to omit almond flour)

Almond flour, optional (1/2 cup. If not using, see above)

Vegan chocolate chips (1/4 to 1/2 cup, your call!)

Cacao powder (1/4 cup)

Raisins, optional (1/4 cup, more if desired. Goji berries also work!)

Unsweetened applesauce (3/4 cup)

Coconut oil (1/2 cup)

Coconut nectar (1/2 cup, more or less sweetener if you desire)

2 Tbs flax + 1/4 cup hot water

Hemp seeds (1 Tbs)

Ground chia seeds (1 Tbs)

Baking powder (1 tsp)

Cinnamon (1 tsp)

Salt (pinch)


Add flax + hot water to liquid ingredients. Mix dry ingredients. Add liquid to dry.

Pre-heat oven to 350 degrees. Prepare muffin tins. Add mixture to tins and put desired toppings on muffins (additional dried fruit, chocolate chips, etc.) Bake for 22-25 minutes! Enjoy! 😉

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