Good Afternoon Y’all!
So, in addition to being vegan I’m also (very much against my will!) gluten-free. I still long for the days when I was able to grab a muffin and coffee for breakfast from a local coffee shop. I know it’s not very yogic of me to have such strong attachments but I’m working on it! Luckily, finding yummy GF versions of treats I miss are never more than a few clicks away
This week’s gem comes from the fabulous and prolific lunchboxbunch.com.
Oatmeal Goji Berry Cacao Chip Morning Muffins
vegan, makes 14 muffins
1/2 cups rolled oats (kept whole)
1 2/3 cups rolled oats, blended into “oat flour”
*not as fine as wheat flour, but a nice dusty, crumbly texture
2 tsp baking powder
3/4 tsp pink salt (any salt will work)
1 cup coconut sugar (or basic organic dry sugar)
a few dashes cinnamon
Wet Goji Mixture:
1/2 cup goji berries
2/3 cups boiling water
2 1/2 Tbsp organic coconut oil
2 Tbsp orange juice
1/2 tsp orange zest
1 1/2 tsp flax seeds, whole or crushed
1/4 tsp vanilla extract
2/3 cup almond milk, room temperature (so you do not harden the coconut milk when blending)
1 small banana, mashed
1/4 cup coconut flour (or substitute with more oat flour or any flour you’d like – wheat flour works if you want to use that)
1/3 cup raw cacao nibs or dark chocolate chips
* 1/4 cup chopped or finely processed pecans
* 1-2 scoops vanilla or plain vegan protein powder for a boost of protein
* substitute the almond milk with silken tofu or soy yogurt for added protein
1. Preheat oven to 350 degrees. Line baking muffin cups.
2. Boil 2/3 cup water and add to a small bowl with the goji berries, flax seeds. Allow to soak until berries are very tender. Also add to this bowl: orange juice, zest, vanilla and coconut oil. The warm liquid will melt the coconut oil.
3. Process the rolled oats. I used my Vitamix (wet blade worked fine.) Combine all the dry ingredients in a large mixing bowl.
4. Fold the wet goji mixture into the dry ingredients. Stir until a thick oat-y mixture forms. Fold in the banana, almond milk, coconut flour and cacao nibs.
5. Add batter to muffin cups. Bake for 18 minutes at 350 degrees. Cool and serve warm. These taste really yummy with a tiny slather of vegan Earth Balance spread.