Does this chocolatey wonder sound too good to be true? Well, it is! These muffins are a great breakfast or snack, and include multiple ingredients that are menopause-supportive, including cacao, a powerful antioxidant.
Cacao (raw chocolate with no sugar added) is one of the richest sources of antioxidant flavonoids in the world. The raw cacao beans, nibs and powder contain many, many more times the antioxidant strength than traditional cocoa powder, and also far more even than blueberries! Antioxidants scavenge for tissue-damaging free radicals and neutralize them. This process helps reduce our LDL cholesterol, and protect our hearts, brains, and skin. Due to our lower levels of estrogen, we menopausal women experience a less effective antioxidant defense. Enter these gluten-free, antioxidant-packed chocolate muffins!
These muffins also include chia seed, which can help us feel full after a meal and aid weight loss. Chia seeds are packed with anti-inflammatory omega-3s and eating an anti-inflammatory diet in menopause creates a strong foundation for minimizing symptoms. Inflammation, often as a manifestation of stress, raises our blood sugar levels. That in turn can lead to insulin resistance and adrenal fatigue, both of which exacerbate the symptoms of brain fog, exhaustion, loss of sleep, and changes in mood.
Double Chocolate Muffins may be Christy’s favorite thing on the planet! If you are craving baked goods, or need something more substantial in the morning, give them a whirl! This recipe is adapted from Sweet Laurel Bakery Cookbook, and is vegan. It’s even better and more gooey and delicious than when made with eggs.
To find other recipes that include chia, see our Turmeric Ginger Chia Pudding Jar, and Adaptogenic Yogurt Delight. To find other healthy baked goods, take a look at Little Green’s breakfasts, sweets, and bites!
- 2 Tbsp. chia seeds processed in a coffee grinder or food processor (so,powder form)
- 6 Tbsp. hot water
- 2 1/2 cups almond flour (best if sprouted)
- 1/4 cup raw cacao powder
- 1 tsp. baking soda
- 1/2 tsp. Himalayan pink sea salt
- 3/4 cup maple syrup
- 1 Tbsp. Vanilla extract
- 1/2 cups Lily's Chocolate Chips vegan and stevia-sweetened
For Drizzle (optional)
- 1/4 cups Lily's Chocolate Chips
- 1 tsp. coconut oil
- Preheat oven to 350 and line 9 muffin cups in a tin with paper liners.
- Puree the chia seeds into a powder, mix them with almost-boiling water in a bowl, and set aside in the refrigerator for 5 minutes to set.
- Whisk together almond flour, raw cacao, baking soda and sea salt in a large mixing bowl. In a second (larger) bowl, combine the syrup, chia "eggs", and vanilla. Slowly add the dry ingredients to the wet, mixing until combined. Fold in almost 1/2 a cup of the chocolate chips.
- Fill each of the 9 muffin tins about 2/3 of the way full. Smooth with a spoon or knife. Bake for 20-22 minutes, and then check with a toothpick for done-ness. Remove muffins from tin and let cool completely on a rack.
- Bring a pot with a few inches of water to a bowl. Place the remaining 1/4 cup of chocolate chips and the coconut oil in a glass bowl or the top of a double boiler. Turn off the heat. Let sit for about 5 minutes, then stir to combine. Using a spoon, drizzle the chocolate over the cooled muffins.
- These can be stored in a glass container with a lid for 3-4 days, or you can freeze them!