Dairy Free Goji Berry Cacao Muffins

More muffins! Raw cacao, goji berries and oats are the main ingredients here, not only are these delicious ingredients, all 3 are superfoods too, known for their high nutritional value and health benefits. Similar to my Raspberry and Carrot Muffin recipes, these Vegan Raw Cacao and Goji Berry Muffins are low in fat and very easy to make.

Goji berries are a fantastic fruit to try and incorporate into your diet. They are the a similar size to a raisin, dried and bright red in color. Although small, they have quite a powerful taste, so a muffin recipe is the perfect way to enjoy them as I found they sweetened significantly when cooked. Goji berries are commonly used in Chinese medicine practices , purely due to the anti-oxidants they provide. Full of vitamins, the goji berry seems to be anti-everything; anti-inflammatory and anti-bacterial. They are packed with Vitamin C and are also know to reduce stress levels.

I have also used one of my favorite new ingredients, raw cacao. You can read all about this stuff by clicking here. Long story short, nutrition experts advise everyone to get as much of it as possible, and it tastes great.

Vegan Cacao, Goji Berry & Oat Muffins
Serves 8
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Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Ingredients
  1. • 1 ½ cups of almond milk
  2. • 2 cups of whole wheat flour
  3. • 1 tbsp coconut oil
  4. • 1 tsp baking powder
  5. • 1 tsp baking soda
  6. • 2 tbsp of honey or agave/maple syrup if vegan
  7. • 1 heaped tbsp of raw cacao
  8. • ½ cup of gojo berries
  9. • ½ cup of steel cut oats
Instructions
  1. Equipment;
  2. • 8 muffin cases OR muffin tin with parchment paper
  3. Method;
  4. • Pre-heat the oven to 200 degrees
  5. • In a mixing bowl, sift the flour, raw cacao, baking powder and soda (dry ingredients)
  6. • Add the almond milk, coconut oil, honey or agave and fold until the mixture is no longer dry
  7. • Add the oats and the goji berries to the bowl. Mix thoroughly
  8. • If you don’t have muffin cases, line each muffin cup with parchment paper and spoon the mixture in
  9. • Alternatively, spoon your mixture into each muffin case
  10. • Bake in the oven for 30 minutes until the muffins start to turn a nice golden brown
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This recipe makes 8 muffins, which will last for up to a week in the refrigerator and can be frozen. Why don’t you make a batch of these muffins for a healthy, tasty snack?

Jess x