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Choc Berry Muffins

Name: Choc Berry Muffins
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 15
Ingredients: 1 tablespoon coconut oil; 1 cup gluten-free self raising flour; 1 cup buckwheat flour; 0.5 teaspoon gluten-free baking powder; 0.5 teaspoon bicarb soda; 0.5 cup Organic Raw Peruvian Cacao; 1 teaspoon Bare Berries; 3 tablespoon Organic Raw Peruvian Maca; 1 cup coconut sugar; 0.5 cup maple syrup; 0.5 cup almond milk; 2 null eggs (chia eggs optional for vegans); 0.5 null large raw beetroot (peeled, grated and squeezed of excess juice); 2 cup frozen berries

We have some good news. Being women, we know how hectic it can be leading up to that time of the month, and thankfully we have come up with a cure in the form of food.

The Poor Girls Pantry

Monday, 10 July 2017

We have some good news. Being women, we know how hectic it can be leading up to that time of the month, and thankfully we have come up with a cure in the form of food.

These Choc Berry Muffins are filled with ingredients that can assist a woman's body leading up to and during her period. Maca powder is an adaptogen which helps to stabalise hormones, and cacao powder has incredible levels of magnesium.

Add them into a bowl with a few other affordable ingredients, stick em in the oven and BAM – you’ve got yourself a weapon to defend yourself during the next psychotic hormonal moment. Feed these to your spouse, yourself, or a friend that is known to get a little crazy when it's around that time of the month. Not only that; these muffins are so versatile. You can make this recipe into a cake, or use it as a pancake mixture. The limits are endless!

Recipes

Choc Berry Muffins

Servings
15

Prep Time
30 min

Cook Time
30 min

Total Time
60 min

Ingredients

1 tablespoon coconut oil
1 cup gluten-free self raising flour
1 cup buckwheat flour
1/2 teaspoon gluten-free baking powder
1/2 teaspoon bicarb soda
1/2 cup Organic Raw Peruvian Cacao
1 teaspoon Bare Berries
1 tablespoon Organic Raw Peruvian Maca
1 cup coconut sugar
1/2 cup maple syrup
1/2 cup almond milk
2 eggs (chia eggs optional for vegans)
0.5 large raw beetroot (peeled, grated and squeezed of excess juice)
1 cup frozen berries

Directions

Preheat the oven to 180 degrees fan forced. Grease muffin tins with coconut oil.
Combine all dry ingredients in a bowl. In a separate bowl, whisk eggs (chia optional), then stir through the almond milk and maple syrup.
Combine wet and dry mix into one bowl, mixing until it becomes a smooth batter. Fold through the grated beetroot and berries, until all the ingredients are well combined.
Place batter into the muffin trays and cook for roughly 20 minutes.

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