Chocolate chia powerhouse muffins
3/4 cup of whole wheat flour
1/4 cup oats
1/4 cup chia seeds
1/4 cup hemp seed
1/4 cup flax ground seed
1/4 cup cocoa powder
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup of sugar
1 cup of milk of your choice
1/3 cup of coconut oil (melted)
Chocolate coconut frosting
2 tablespoons of coconut oil
2 tablespoons of cocoa powder
1/3 cup powdered sugar
In a food processor pulse oats, chia, hemp, and flax until it is a fine meal. Combine this mixture with the flour, cocoa powder, salt, baking powder, baking soda and sugar. In a separate bowl combine the milk and egg. Make a well in the center of the dry ingredients. Pour in the milk and egg mixture. Fold mixture together until partially combined. Add in the coconut oil and fold until everything looks wet. The mixture should be lumpy. Let it sit for 5 minutes before scooping into lines and greased muffin tins. Bake at 350 for 15-17 minutes. While the muffins bake; melt the coconut oil. Add in the cocoa powder and whisk until smooth. Slowly add in the powdered sugar until it reaches the consistency of a thick glaze.
I freeze the muffins and take them out one at a time. Reheating them is easy in the microwave 30-45 seconds on high.
I also use this same batter for pancakes. They come out dense and fluffy at the same time. I have not used it for waffles... yet. This weekend seems like it will be the perfect time to try!
Hope you try this out and enjoy it as much as we do!
