Chocolate and blueberries are obviously a perfect match but when you put them in a fluffy, cupcake-like muffin? Amazing things happen. I don’t make muffins often (partly because I’m too impatient) but I was craving them and viola! Not only are these muffins oil free, gluten free, nut free, and healthy, they’re perfect for on-the-go breakfasts, quick snacks, and even sweet treats.
- Dry Ingredients
- 2 cups (320g) flour (I used quinoa flour)
- 1/4 cup (40g) coconut sugar
- 1 tbsp (15g) carob powder (or cacao powder)
- 1 tsp (~7g) baking soda
- 1 tsp (~7g) baking powder Wet Ingredients
- 1 1/2 cups (240g) plant milk (I used rice milk)
- 1 cup (160g) blueberries
- 1 tsp vanilla extract
- 1 chia egg
- 1 banana
- 5 dates
- Preheat your oven to 400F (204C) then take a large mixing bowl and combine 2 cups of quinoa flour, 1/4 cup of coconut sugar, 1 tbsp carob powder, 1 tsp baking soda, and 1 tsp baking powder.
- Make your chia egg by combining 1 tbsp of chia seeds with 2 tbsp of water, stir, then set it to the side.
- Add 1 1/2 cups of plant milk, 1 banana, 5 dates, and 1 tsp vanilla extract to a blender and blend until smooth.
- Take your wet ingredients and combine them, mixing until there are no clumps of chia seeds. Then add it to your wet ingredients to your dry in batches (I did four separate batches) in order to allow it to get fully incorporated.
- Take a nonstick muffin tin (if yours isn’t nonstick, use cupcake liners or spray with a bit of oil) and add your muffin mix. Once they’re all filled, simply place them in the oven at 400F for 25 minutes.
Thank you so much for reading!