Choc full of goodness
These muffins are irresistible. I recommend you consider making double the amount of juice required and doubling the muffin recipe. They will disappear fast and feel so good in the tummy. Delectable, moist, chocolatey AND easy to digest. Expect the gentle effect of a big dose of natural fibre too. Winning.
Ingredients:
1 heaped cup whole almonds
1/4 cup whole linseeds
4 tsp baking powder
1 tsp salt
1 1/2 cups of juice pulp
1/3 cup of maple syrup
3 tsp vanilla
4 lightly beaten eggs
2/3 cup coconut sugar
1/2 cup cocoa
2 tbs melted butter or oil
100gm dark choc chips
Method:
Before you start this recipe, you will need to make about half a litre of juice (or 1 litre if you’re doubling the recipe) in a cold/slow press juicer. For best muffin outcome, make your juice with beetroot, carrot, apple, ginger, lemon. Remove the lemon pulp as you juice it as it is bitter and not usable. Parsley is a nice addition to both the juice and the pulp for the muffins. This should yield about 1.5 cups of pulp. (3 cups if doubling) The pulp can be stored in the fridge in an airtight container for about 4 days.
You will need a high power blender like a vitamix, or a decent food processor. Also I recommend you measure your ingredients. It sounds like a lot of vanilla and baking powder, but these make the magic, so don’t be skimpy!
Place the following into your blender or food processor:
- 1 heaped cup whole almonds
- 1/4 cup whole linseeds
- 4 tsp baking powder
- 1 tsp salt
Process until almost completley fine and clumps are starting to form. Tip this into a large bowl and use a whisk to to break it all up until only small clumps remain.
Place the following into your blender or food processor:
(no need to clean it between steps)
- 1 1/2 cups of juice pulp
- 1/3 cup of maple syrup
- 3 tsp vanilla
Process into a lumpy liquid and tip this into the bowl with the almond and linseed mixture.
Add to the bowl:
- 4 lightly beaten eggs
- 2/3 cup coconut sugar
- 1/2 cup cocoa
- 2 tbs melted butter or oil
- 100gm dark choc chips
Fold all ingredients with a spatula to gently combine.
Spoon mixture into greased and lined cup cake trays, filling them roughly to the top.
Bake for 30 min at 180°C or until firm and springy in the centre. If you are using extra large muffin trays, the cooking time will be closer to one hour.
Makes 12 regular sized muffins or 6 extra large muffins.
Recipe by Amy Tyson