Superfood Muffins

Thursday, April 1, 2021

Superfood Muffins


  • 1 cup of unsweetened Cashew or Coconut Yogurt
  • 1/4 cup Almond or Coconut Milk
  • 1 large organic egg
  • 2 teaspoon vanilla
  • 1/3 cup raw honey
  • 1 cup old-fashioned rolled oats
  • 3/4 cup gluten-free flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon pink salt
  • 1 to 2 cups blueberries or chocolate chips
  • 3 tablespoon raw cacao nibs
  • 4 tablespoons butter or coconut oil, melted or applesauce


  • Preheat the oven to 375 degrees. Line a 12-cup muffin tin with liners or grease with nonstick cooking spray. Set aside.
  • In a medium bowl or liquid measuring cup, whisk together the yogurt, milk, egg, vanilla, and honey.
  • In a large bowl, whisk together the oats, flour, baking powder, baking soda, cinnamon, and salt. Add the blueberries or chocolate chips and cocao nibs and toss to combine.
  • Add the yogurt mixture and the melted butter or coconut oil to the dry ingredients, and stir until just combined (don't overmix or the muffins might be dense).
  • Portion the batter evenly among the muffin cups and bake for 14-17 minutes until the tops spring back lightly to the touch