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Use our gorgeous cacao blends to make this delish choco-nut muffin recipe! 

Dry Ingredients

2 cups buckwheat flour
1 cup ground seed/nutmeal
¼ cup coconut sugar
¼ cup DUST infusion of your choice
1 tsp bi-carb

Wet Ingredients

¾ cup plant mylk
2 eggs or chia egg replacement*
2 ripe bananas mashed
½ cup hazelnuts/frozen berries
½ cup coconut oil/butter melted

*Chia egg replacement = 1 tbsp chia seeds + 3 tbsp of water. Combine and set aside for approx. 10 minutes.

Method

1. Preheat oven to 180 ̊C.

2. In a large bowl, combine all the dry ingredients and stir well.

3. In a smaller bowl, combine all the wet ingredients and stir well.

4. Add wet mixture to the dry ingredients and combine (It’s OK if the mixture is a little lumpy).

5. Spoon mixture into muffin tray or baking cups.

6. Cook for 20-25 minutes or until skewer comes out clean.

7. Cool in tray for 5 minutes then transfer to wire rack.

Store in airtight container at room temperature for up to 3 days.


About The Author

Chalimah Jeanne

As a Naturopath, Nutritionist and Herbalist, Chalimah spent years working in an integrative medical practice. To support her patients treatment, she would blend therapeutic botanical infusions and herbal teas for them. Organic Merchant is a natural extension of her clinical practice. She believes that simple daily pleasures such as consuming a pure cup of organic herbal tea can be one of the most nourishing practices, and that the everyday items that serve and nurture us are also a thing of beauty. With these mantras in mind, she created Organic Merchant as a way to share this experience of wellness.

You can find her beautiful, therapeutic Cacao Infusions by searching 'Organic Merchant' in the TWC store.

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