THE Muffin

Recipe

Vegan & Gluten-Free

Makes 12 large or 24 small muffins

 

We know what you’re probably thinking, “What’s so great about a muffin recipe?!” Well, trust us when we say, this is the last muffin recipe you’ll ever need.

This nutritiously dense, joyous little moist bundle of delight has graced the pallets of many far and wide, garnering its name, THE Muffin. For those that used to come by the cafe for your Saturday morning Super Coffee and a muffin, well, you can now make your own batch any time you want! And for those of you who have no idea what we’re talking about, you’ll just have to take our word (and the word of the hundreds of others that stand by this great muffin.)

Ingredients:

2 1/2 cups walnut flour* (you’ll need 3 cups whole raw walnuts)

2 1/2 cups oat flour* (you’ll need 3 cups gluten-free rolled oats)

1 cup coconut sugar

1 1/2 Tbsp cinnamon

1 1/2 Tbsp baking powder

1/2 tsp nutmeg

1/2 tsp sea salt

6 bananas

3/4 cup coconut oil

2 Tbsp chia seeds

3 Tbsp water

1 tsp vanilla extract

1/4 cup plant milk

1/4 cup (or more) chocolate chips

*Important Note:

We make our own flours for this recipe. Walnuts pair so well with bananas and chocolate and they are key to creating the texture, flavor, and overall wholesome experience of eating these muffins. 

Here’s how we do it: 

In a food processor or dry Vitamix blender, add 3 cups whole walnuts.  Grind until it forms a ‘flour’.  Decide what texture you’d like for your muffins by making the flour coarse or fine. This should make about 2 ½ cups walnut ‘flour’.  Do the same with the oats.  Once the oats are ground, measure out 2 ½ cups of flour as you may have extra.

Method:

  1. Preheat oven to 400F. Prepare a muffin pan with coconut oil. Set aside.

  2. In a small bowl, combine the chia seeds and water. Set aside.

  3. In a large bowl, combine the walnut flour, oat flour, coconut sugar, cinnamon, baking powder, nutmeg, and sea salt. 

  4. In a medium bowl, mash bananas then add coconut oil, plant milk, vanilla extract, and chia mixture. Form a well in the center of the dry mixture and pour in the banana mixture. Stir to combine, making sure there are no pockets of the dry mixture in the batter.

  5. Mix the chocolate chips into the batter, if desired.

  6. Spoon mixture into the muffin tins and top each muffin with walnut flour.

  7. Bake for about 25 minutes, or until muffins are firm and cooked through. Let cool for 10 minutes before removing from the pan. Let cool completely before serving.