Fuel your morning with these adaptogenic Qi Chocolate Chip Muffins!
Infused with our Qi Powder—a blend of roots and mushrooms to support energy, stamina + adrenal strength—they’re the perfect way to nourish your body and satisfy your sweet tooth. Soft, subtly earthy, and just the right amount of sweet.
RECIPE:
Prep Time: 10 minutes
Cook Time: 30 minutes
Cool Time: 5 minutes
Yield: 6 large muffins, or 12 small muffins
Category: breakfast, snack
Recipe by: Katie Schlegel
Ingredients:
Dry Ingredients:
- 2 cups oat flour
- 1 cup gluten-free flour
- 1 tsp baking soda
- 1 ½ tsp baking powder
- ¼ cup Qi Powder
- 2 Tbsp ground flaxseed
-
½ cup vegan mini chocolate chips
Wet Ingredients:
- ¼ cup vegan yogurt
- 1 cup maple syrup
- 1 tsp vanilla extract
- 1 ⅓ cup unsweetened soy milk
- 1 Tbsp apple cider vinegar
- ½ cup unsweetened applesauce
-
6 Tbsp water
Instructions:
-
Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
-
Mix the Dry Ingredients: In a large mixing bowl, whisk together the oat flour, gluten-free flour, baking soda, baking powder, Qi Powder, ground flaxseed, and mini chocolate chips.
-
Mix the Wet Ingredients: In a separate bowl, combine the vegan yogurt, maple syrup, vanilla extract, soy milk, apple cider vinegar, applesauce, and water. Stir well to combine.
-
Combine the Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients and gently mix until fully combined. The batter should be thick but slightly pourable. If it's too thick, you can add a little more soy milk or water to adjust the consistency.
-
Fill the Muffin Tin: Spoon the batter evenly into the muffin tin, filling each cup about 2/3 full.
-
Bake: Bake for about 30-35 minutes or until a toothpick inserted into the center of a muffin comes out clean. If baking 12 smaller muffins start by cooking for 25 minutes.
-
Cool: Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
