You are probably aware by now that Aars gets pretty stuck on his chocolate muffins – he loves his baked egg and baked dairy in this form, and requests them time after time. Recently I have been endeavouring to make his food as good for his bod as poss. So have added chia and raw cocoa to the mix. This morning as I was preparing the next batch of chocolate chia muffins I recalled him falling for my chocolate orange muffins way back when! So these are a healthier version of them.
They are gluten-free but will work perfectly with regular oats and flour. Also if you are not able to eat baked egg then these will work really well eggless due to the awesome gelling-nature of the chia seeds. The chia seeds work like the flaxseeds in a flax-egg. Chia seeds are wonderful little things packed full of omega3, protein and fibre. Raw cocoa rocks too, as it has more magnesium, calcium, vitamin Bs, protein, fibre and flavour than processed cocoa. If you don’t have any you can use normal cocoa powder no problem 🙂 I made an insane amount of these this morning – doubling the recipe below to make 30 muffins!
These muffins comply with the Royal Free Hospital guidelines for baked egg and baked dairy.
Chocolate Chia & Orange Oat Muffins 😀 – Ingredients
gluten-free oats, orange juice, milk alternative (I used koko a thin coconut milk), milk, orange extract, ground chia seeds, ground cinnamon, raw cocoa powder, gluten-free self-raising flour, bicarb of soda, demerara sugar, vegetable oil (we use sunflower), cider vinegar, egg
Chocolate Chia & Orange Oat Muffins :D- Process (makes 15 big boys)
- Preheat the oven to 180° C (fan oven)
- In a bowl combine:
- 1 C gluten-free oats
- ½ C orange juice
- ½ C milk alternative (we used Koko – a thin coconut milk)
- ½ C dairy milk
- ½ Tbs orange extract
- ¼ C ground chia seeds
- 1 tsp ground cinnamon
- ¼ C raw cocoa powder
- Mix and leave the oats to soak and the chia to do their thing!
- Prep your muffin tins with cases of your choice
- Add to your bowl of ingredients
- 2½ tsp bicarb of soda
- ½ C demerara sugar
- 1 C gluten-free self-raising flour
- ¹/3 C oil (I used sunflower oil)
- 1 tsp cider vinegar
- 1 egg
- Stir until just combined
- Dollop out into your waiting cases
- Pop into the oven for 30 minutes
- When they come out of the oven leave them in the tins for five mins before placing on a cooling rack
- Taste-test time 😀
Enjoy watching your children enjoy eating all that goodness!
As Aars has one or two of these everyday, so I freeze the majority of the muffins. In the morn, we pop one straight from the freezer into a microwavable bowl and heat it up for 1 minute – smells fantastic and he loves starting the morning with a warm muffin :).