An old recipe of mine that I have re-hashed to make gluten free & a little more clean
1 cup applesauce
1 teaspoon coconut oil
1 teaspoon vanilla extract
1/4 cup stevia / honey / rice malt syrup (any sugar replacement that you like)
3/4 cup organic oat flour (you need organic to ensure the oats haven’t been sprayed with pesticides…read more about this here). If you can’t tolerate oats, substitute with gf wholemeal flour, almond meal, coconut flour etc. (if you use coconut flour you will also need to add half to a full cup of almond milk)
1/3 cup cacao powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon hymilayan rock salt
1/8 teaspoon organic cinnamon
1/2 cup 80% dark chocolate chips
If you want to add some protein, feel free to add a scoop of your favourite chocolate protein powder or flavourless protein powder. I’ve been using the Arbonne vegan daily boost pea, rice & cranberry protein in everything lately…it’s vegan, gf and tasteless so I mix it into my muffins and even my daily green juice!
You can purchase yours from Simone, just email her: firstname.lastname@example.org
– Side note, I’m a bit obsessed with Arbonne at the moment…they are a chemical free beauty and wellness company, with so many great non-toxic makeup, skincare and nutrition products…blog post about this coming soon! In the mean time, contact Simone for more info if you want to learn more 🙂
1. Preheat the oven to 180 degrees C & grease a 12 pan muffin tin with coconut oil
2. Whisk the applesauce with the coconut oil, vanilla and sugar replacement in one bowl
3. In a separate bowl, mix the oat flour, cacoa, baking powder, baking soda, salt and cinnamon.
4. Once both bowls have been mixed, combine them together and add the chocolate chips.
5. Spoon the mixture evenly into muffin cups and bake for 20-25 minutes, rotating the pan after 10 minutes.
Muffins are done when the tops are firm to touch.