Adaptogenic Gluten-Free Chocolate Muffins

Ready to indulge and feel amazing about it? Our Adaptogenic Gluten-Free Chocolate Muffins are here to save the day! These rich, decadent bites are packed with all the chocolatey goodness you crave, while sneaking in some superfood power to keep you feeling your best.

Each muffin is loaded with adaptogens to help balance your mood and energy—whether you’re powering through a busy day or just in need of a sweet pick-me-up. And to top it all off? A dreamy, creamy white chocolate icing that adds the perfect finishing touch.

So go ahead, treat yourself—you deserve it!

 

Here’s What You’ll Need

INGREDIENTS:

Muffins

Wet Ingredients:

  • 1 1/4 cup water
  • 1 cup plant milk
  • 1/4 cup coconut oil
  • 1/2 cup coconut palm sugar
  • 1/2 cup agave or honey
  • 2 tsp vanilla extract

Dry Ingredients:

  • 1 1/2 cups gluten-free oat flour
  • 1 1/2 cups almond flour
  • 1 tbsp reishi powder
  • 1 1/3 cup cacao powder
  • 2 tsp baking powder
  • 1/2 tsp himalayan salt

White Chocolate Icing

    • 1 cup cashew milk
    • 1/3 cup agave syrup
    • 1/2 cup cacao butter, melted
    • 6 tbsp cornstarch 
    • 1 vegan butter
    • 2 tsp vanilla extract

DIRECTIONS:

  1. Preheat the oven to 350 degrees Fahrenheit. Prepare muffins and use a silicone muffin tin or coat muffin tin with some coconut oil.
  2. In a large bowl, stir together the dry ingredients.
  3. In another bowl, stir together the wet ingredients.
  4. Whisk all ingredients together.
  5. Pour the batter into muffin tins and bake for 15 – 18 minutes. Test with a toothpick to see if it’s done.
  6. While muffins are baking, prepare the white chocolate icing.

White Chocolate Icing

  1. Melt the cacao butter over a double boiler, along with the vegan butter.
  2. Whisk all ingredients together to combine.
  3. Once the muffins have cooled, pour the icing over the muffins.

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