If you follow this blog, you know I love chocolate. I’ve made chocolate muffins before, but here’s a recipe with a berry twist. Using puréed fruit is a simple substitute for shortening or oil, and also adds some natural sweetness and flavor. This is a one blender recipe, all you have to do is stir in the cacao nibs after blending everything together, fill the muffin tins, and pop em in the oven. I like to use mini muffin tins for faster cooking and easy snacking!
You need:
Agave 1/2 cup
Molasses 1/4 cup
Cacao nibs 1/2 cup
Carob powder 1/2 cup
Vanilla 1 tsp
Cinnamon 1 tsp plus dusting on top
1.5 cup mixed berries
Soymilk 2/3 cup
Wheat bran 1/2 cup
Oat flour 1.5 cup
1 tsp apple cider vinegar
Baking powder 1 tsp
Bake 375 x16 min for mini muffins. Let cool and enjoy!