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Purple Muffins

purple power

These gluten-free, vegan muffins pack an antioxidant punch that pair perfectly with a tall, frosty glass of almond mylk!

Ingredients

2 tsp Navitas Naturals Maqui Powder
1 Tbsp Navitas Naturals Chia Seeds
1 cup Almond Mylk
1 tsp Vanilla Extract
Juice of 1/2 lemon
1/4 cup Applesauce
1/4 cup Coconut Oil
2 cup Gluten Free Flour
1 Ripe, Mashed Banana
1 tsp Baking Soda
1/2 tsp Baking Powder
1 tsp Apple Cider Vinegar
1/4-1/2 cup Navitas Naturals Coconut Palm Sugar (or xylitol powder)
2 Tbsp Poppy Seeds
5 drops Liquid Stevia

Directions

Grease muffin tins, or use liners. Pre-heat oven to 350 degrees. Melt coconut oil, and mix it with each of the liquids together. Mix all of the dry ingredients, and then put the wet and dry together. Put in muffin tins, bake for 20-25 minutes, and voila! Purple superfood muffins!

Chef's Notes

Grease muffin tins, or use liners. Pre-heat oven to 350 degrees. Melt coconut oil, and mix it with each of the liquids together. Mix all of the dry ingredients, and then put the wet and dry together. Put in muffin tins, bake for 20-25 minutes, and voila! Purple superfood muffins!

Recipe and photo courtesy of Queer Vegan Food.

Yield: 14-16

Submitted By

Sarah E. Brown