Adaptogenic Gluten-Free Chocolate Muffins Recipe

As you may know, Reishi is the “Queen of Mushrooms”! 

And what’s better than getting this adaptogenic nutritional powerhouse… in a cake 😍

This gluten-free chocolate muffin recipe is as delicious as it is good for you! 

Don’t forget to save this recipe so you can find it later!

Here’s What You’ll Need

Muffins

 

Wet Ingredients:

1 1/4 cup water

1 cup plant milk

1/4 cup + 2 tbsp 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 or arrowroot powder

1 cup + 3 tbsp vegan butter

2 tsp vanilla extract

DIRECTIONS:

MUFFINS 

  1. Preheat oven to 350 degrees F. Prepare a silicon 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 batter into muffin tins and bake for 15 – 18 minutes. Test for doneness with a toothpick.
  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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