These cake like gluten free chocolate adaptogen muffin recipe is delicious and good for you! Packed with oat & almond flour it is nutrient dense and with the addition of Reishi mushrooms you get a super powerhouse of nutrition!
Reishi is Known as the “Queen of Mushrooms”. Reishi is a prebiotic that helps support healthy immune function, has anti-stress and relaxing properties and and helps with concentration. It is a great functional mushroom to add to your diet.
Dry Ingredients- 1 1/2 cups gluten free oat flour
- 1 1/2 cups almond flour
- 1 TBSP Reishi mushroom powder
- 1⅓ cups unsweetened cocoa powder
- 2 teaspoons baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 ¼ cups water
- 1 cup non-dairy milk
- ¼ cup + 2 tablespoons melted coconut oil
- ½ cup coconut sugar
- ½ cup pure maple syrup
- 2 teaspoons vanilla extract
- Preheat the oven to 350°F. Prepare muffins pan as follows: coat with softened coconut oil, then dust completely with cocoa powder. Set aside.
- In a large bowl, sift together the dry ingredients: oat and almond flour, cocoa powder, reishi mushroom powder, baking soda and salt. Set aside.
- Add water and milk to a microwave-safe bowl. Heat in 10-second increments until just warm. This will prevent the melted coconut oil from solidifying once mixed with these liquids.
- In a medium bowl, whisk together all wet ingredients: water, milk, coconut oil, sugar, maple syrup and vanilla. Whisk until well incorporated. Add wet ingredients to dry ingredients. Whisk until just incorporated, making sure no flour patches remain.
- Pour batter evenly into prepared cake pan. Bake for 15-18 minutes. Test for doneness with a toothpick—it should come out clean when done.