I’ve been on an experimenting frenzy when it comes to new recipes lately. Mixing fun and healthy ingredients for nutrient packed seasonal smoothies, energy-packed entrees and guilt-free desserts. Here’s my new chocolate chia and Gogi berry muffins. They’re so good for you, you can actually enjoy them for breakfast.
Chia seeds-yep they’re exactly what you remember them as those little pets you loved to grow as a little kid but these tasteless seeds are jammed packed with vitamins, minerals, and antioxidants. They are a complete source of protein and full of omega-3’s. They balance your blood sugar, curb your hunger, and you can use them to bake with and cut out half of the fat.
And Gogi berries are loaded with antioxidants and Vitamin A. They have been eaten for generations throughout Asia as an anti-aging fruit, Gogi berries help prevent cancer and heart disease. They lower cholesterol and slow down the aging process.
So now you got all this yummy goodness, all you need is throw a little chocolate in the mix. Here’s my recipe for chocolate chia and Gogi berry muffins. Enjoy!
- 2 C of almond flour
- 1 3/4 C of agave nectar
- 3/4 Tbsp of baking powder
- 1/2 tsp sea salt
- 2 organic/pasture-raised eggs
- 1/4 C melted butter
- 2 Tbsp of vanilla or extract
- 1 lemon zested
- 1/2 C of Gogi berries
- 3/4 C chia seeds
- 2 Tbsp of organic cacao powder
Mix all dry ingredients together and stir well, add wet ingredients and Gogi berries and mix until blended. In a muffin pan-place cupcake papers and fill 3/4 a way up. Bake at 350 degrees for 15-20 minutes. Make sure to keep and eye on them, they’ll cook fast and then start to burn.