Tag Archives: muffins

Vegan Chocolate Muffins

Treat yourself to these delicious yet healthy gluten-free, vegan chocolate muffins! They are perfect to have as an afternoon snack and will satisfy your sweet tooth! The quinoa and brown rice make them high in vegan protein!

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Makes 12

90g                 Quinoa

90g                 Brown Rice

1tbsp              Coconut Oil

2tbsp              Ground Flaxseed

3tbsp              Cacao Powder

4tbsp              Agave Nectar

1tsp                Apple Cider Vinegar

2tsp                Baking Soda

1/4tsp             Pink crystal salt

300ml              Almond Milk

Preheat the oven to 180C.

Grease each section of a muffin tray with coconut oil.

Add all the ingredients into a Vitamix blender. Blend for 30 seconds until well mixed.

Next spoon the mixture into the 12 sections of the muffin tray. Fill up each section to about ¾ full.

Bake in the middle of the oven for 25 minutes.

When they are cooked, leave them to cool for 5 minutes and then carefully remove each muffin and place on a rack to cool.

Store in a cool, dry place and eat within 5 days.

 

My Vegan Chocolate Muffins recipe is featured in the ChefChili app!

ChefChili

Gluten Free Blueberry Muffins

Treat yourself to these tasty gluten free blueberry muffins for an afternoon snack! They are made using quinoa and brown rice flour and are 100% gluten free!

Gluten Free Blueberry Muffins

Makes 12

Ingredients

75g                 Quinoa

75g                 Brown Rice

2tbsp              Ground Flaxseed

1tsp                 Apple Cider Vinegar

2tbsp              Desiccated Coconut

4tbsp              Agave Nectar

30g                 Raisins

75g                 Walnuts

1tsp                 Baking Soda

1tsp                 Cinnamon

1/4tsp             Pink crystal salt

300ml             Almond Milk

150g               Blueberries

Method

Preheat the oven to 180C.

Rinse and then ground the quinoa and brown rice in the blender.

Add in all the ingredients except the blueberries into the blender. Blend for 1 minute until well mixed.

Now stir in about 100g of the blueberries.

Next, spoon the mixture into the 12 sections of a muffin tray. Fill up each section to about ¾ full. Drop the extra blueberries on top.

Bake in the oven for 25 minutes.

When they are cooked, leave them to cool for 5 minutes and then carefully remove each muffin and place on a rack to cool for about 15 minutes.