I’ve said this before, but I always feel the need to reiterate: I am not a baker! But now that I’ve made these muffins so many times, I might revoke that statement. I’m not even really a huge baked goods person. Honestly, the ingredients in baked goods used to really freak me out – added oils, refined sugar, white flour, oh my! Those ingredients weren’t “safe.” I’ll admit, I used to have major fat-phobia and was terrified of using added oils or eating even healthy foods with a high fat content. Trust me, my life has only improved with large amounts of avocado on the daily.
Back to muffins. These are gluten-free, sweetened with honey (maple syrup works too if vegan,) and have a deliciously rich cocoa and warm spiced flavor. Oh, and coconut oil. A few tablespoons of it. It adds texture and moisture without an overwhelming coconut flavor.
I’ve been experimenting with different ratios of gluten-free flour. I’m not regularly gluten-free, but I happened to have a large amount of oats, quinoa and ground flaxseed on hand and was feeling inspired. If you’ve never made quinoa flour at home, I used this article from Super Healthy Kids and it was really helpful!
Also, can we talk about what a MAGICAL ingredient ground flaxseed is? I used it both as an egg replacement and as part of the dry mixture in this recipe and it’s amazing. It adds a subtle nutty undertone to the deep cocoa powder. Plus, I love that it adds ALA (an Omega-3 fatty acid) along with plant-based protein and fiber. I used Manitoba Milling Co. Smooth Whole-Milled Flaxseed and it was a total game changer.
So, my combination of ground flaxseed, ground chia seeds, oat flour and quinoa flour makes for a muffin packed with those heart healthy Omega-3 fatty acids, plant-protein and fiber. Sounds healthy right? Don’t be fooled! They’re delicious, and once you get the ratio down for the base, you can experiment with other add-ins like berries, nuts, or your favorite spices.
*Disclaimer: I was provided with product from Manitoba Milling Co. and by posting this, am entering into a recipe contest. All opinions are my own.