These delicious breakfast muffins have a sweet, zingy flavor that tastes deliciously decadent, but they are actually nutritious and filling, making them a great choice for first thing in the morning, or even as an afternoon snack. Let’s start by taking a closer look at all the carefully-chosen ingredients.
Goji berries have been used medicinally in Asia for more than 2,000 years thanks to their high levels of antioxidants that support the immune system and fight inflammation. Goji berries are also delicious, with a subtle, sour-sweet taste.
Blueberries are also high in antioxidants, as well as vitamin C, potassium, and phytoflavinoids – a compound that helps protect our bodies against stress. Plus, blueberry muffins are a classic for a reason!
Acai berries (pronounced ah-sigh-ee) originate in South-American rainforests and are harvested from a variety of palm trees. These grape-like berries are becoming a popular breakfast choice as they are rich in antioxidants and fiber, and they have been shown to help regulate blood sugar levels. Some people even describe their flavor as chocolatey – yum!
We also added freeze-dried raspberries and strawberries, both of which are packed with vitamin C. Freeze-dried berries have an even stronger flavor than fresh berries, plus they stop the muffin batter from becoming too wet, which can prevent it from rising.
Daily Boost from PurePower is a great way to start the day. With 9mg per serving of Performance CBD from full-spectrum vapor-extracted hemp oil, not only does it help to restore the body’s balance and harmony and modulate stress responses, but thanks to its liposomal delivery system, it is absorbed more effectively so you can feel the positive impacts quickly and get on with your day. With its natural Mixed Berry flavor, Daily Boost also complements the taste of these muffins perfectly.
Chia seeds are a plant-based baker’s best friend: not only are they packed with protein, but they also make a great alternative to eggs because they bind the other ingredients together. We also replaced butter with coconut oil, which helps to give an energy boost thanks to its healthy fatty acids, and regular sugar with coconut sugar, which has a lower glycemic index, as well as minerals like zinc, calcium, potassium, and iron, plus even more antioxidants.
Like in our amazing Power Waffles recipe, we used oat flour in place of wheat flour. It is gluten free, higher in fiber and protein (there is 19 grams in a cup and a half), and it will keep you going until lunchtime thanks to its slow-release carbohydrates. You can buy oat flour ready-made, or make it yourself by blending rolled oats to a fine powder in a food-processor.
Makes 6 muffins
9 pumps Daily Boost – Mixed Berry flavor
5 tbsp coconut oil
1 tbsp lemon juice
1 ½ cups your preferred plant milk (plus 2 tbsp)
½ cup coconut sugar
1 ½ cups oat flour
2 tbsp ground chia seeds
2 tsp baking powder (gluten-free if necessary)
Pinch of salt
1 tbsp goji berries
1 tbsp acai berries
1 tbsp freeze-dried raspberries
1 tbsp freeze-dried strawberries
¼ cup blueberries
- Preheat the oven to 375°F and line a muffin tray with paper cases. For a more eco-friendly option, invest in some reusable silicone muffin cups, which can be used again and again.
- Mix half the chia seeds with 3 tbsp water and set aside. The seeds will absorb some of the water, making a jelly-like mixture.
- Add the lemon juice to the plant milk and set aside for a few minutes until it thickens; this will give you plant-based buttermilk.
- Beat together the sugar and coconut oil in a large bowl until light and fluffy. You can do this by hand or with an electric mixer.
- Add the soaked chia seed mixture, mix well, then add the buttermilk mixture, and mix carefully to avoid curdling.
- Add all the dry ingredients to a separate bowl and mix well. Fold the dry mixture into the wet ingredients, being careful not to over mix. You should have a sticky batter that is slightly lumpy.
- Combine all the berries and coat lightly in oat flour to stop them sinking during cooking. Fold them gently into the batter. Immediately divide the batter into the muffin cups, filling them about ⅔ full to allow space for rising.
- Cook for 20-30 minutes, or until risen and golden brown. A toothpick inserted into the center should come out clean if they are cooked.
- These muffins are delicious warm or can be stored in an airtight container for a couple of days. They also freeze well.
Tip: If your goji berries are hard, soak them for 5-10 minutes in boiling water while you prepare the other ingredients. They will plump up and become soft, making for a better muffin texture when cooked.