Gluten Free Chocolate Muffins with Adaptogens

Gluten Free Chocolate Muffins with Adaptogens

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
  1. Preheat the oven to 350°F. Prepare muffins pan as follows: coat with softened coconut oil, then dust completely with cocoa powder. Set aside.
  2. In a large bowl, sift together the dry ingredients: oat and almond flour, cocoa powder, reishi mushroom powder, baking soda and salt. Set aside.
  3. 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.
  4. 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.
  5. 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. 
Back to blog

Leave a comment

Please note, comments need to be approved before they are published.