Choc Berry Muffins
By Amy Crawford
Today we bring to you a rather delicious recipe by Holistic Life Coach Robyn Patton who writes an inspiring (and delicious) blog called Intuitive Nourishment. Let me tell you, my intuition told me to bake and nourish myself with these beauties as soon as we received the recipe!
Of course, this recipe (as with all THI recipes) is gluten free and refined sugar free. We sourced gluten free oats from the health food store, just in case the Celiac's and gluten intolerant amongst us were particularly interested. I know there is much debate on this topic - so if you have any strong opinions I'd love to know. If you're keen to learn more about oat varieties you can do so right here.
In any case, you could substitute the oats (or oat flour) for brown rice flour or sorghum flour (all considered medium weight flours) if you want to get finicky! :-)
Though, given how awesome these muffins are (chewy, fluffy, moist... all the good muffiny words), I wouldn't say you change a single thing.
Makes 10-12 muffins
You will need:
1 1/2 cups gluten free rolled oats (we used Bob's Red Mill certified organic oats)
1 cup plain yoghurt (Greek yoghurt or coconut yoghurt both work well)
2 ripe bananas, chopped
1/3 cup buckwheat flour
1/3 cup chopped dark chocolate (70% - 85%)
1/3 cup blueberries or raspberries (frozen or fresh)1/4 cup cacao powder
1/4 cup coconut sugar (we chose to reduce this to 1 tablespoon as we don't have a sweet tooth here at THI)
1 1/2 teaspoons baking powder
1 teaspoon vanilla extract
1/2 teaspoon baking soda
Pinch of sea salt
Pre-heat oven to 200C (400F). Grease a 12 hole muffin tin with coconut oil, or line the pan with patty pans.
Place oats into a Thermomix or high speed blender and blend on high till flour-like consistency. Add all other ingredients except dark chocolate and blueberries. Blend on high speed till all ingredients are thoroughly combined.
Add chocolate and blueberries and gently stir through mixture. Pour mixture into non-stick or lined muffin pan.
Bake in oven for 20 minutes or until muffins are firm. Cool in pan before removing.
*To make these vegan, use coconut yoghurt and replace the eggs with flax eggs. To make flax eggs, put two tablespoons of ground flax seed in a small bowl with 6 tablespoons of water. Allow to stand for a couple of minutes before adding to the mixture.
These muffins can be frozen, which is the best option if you're not eating them within a couple of days of them being made.
A good lunchbox treat for the kids we reckon. Heaps more lunchbox inspiration in our eBook 'Nourishing Kids' too. Who's tried the chocolate mousse with hidden veggies from the eBook yet? It's a good one for big kids too. Download it here.