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Nutty Choco Chaga Muffins

Nutty Choco Chaga Muffin

MAKES: 12 servings
PREP TIME: 15 minutes
READY IN: 40 minutes
USES: Instant Chaga

Chocolate chip muffins are good for the soul. When topped with chaga-laced peanut butter cream icing, the results can be divine.


For the muffins:
6 eggs
1/2 cup coconut flour
6 tablespoons baking cocoa
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup coconut oil
1/2 cup honey
2 teaspoons apple cider vinegar
2 teaspoons vanilla extract
1/4 cup chocolate chips

For the icing:
1/4 teaspoon Instant Chaga per serving
3/4 cup palm shortening
4 teaspoons coconut flour
5 tablespoons arrowroot powder
1/4 teaspoon salt
2 teaspoons vanilla
1 cup peanut butter
3 tablespoons chilled coconut cream
2/3 cup honey
Sea salt, to taste

1. Preheat your oven to 177°C (350°F), and line your muffin tray with the muffin cups.
2. In one bowl, combine the coconut flour, baking cocoa, baking soda, and salt with a fork. In another bowl, combine the coconut oil, honey, apple cider vinegar, and vanilla extract. When the dry and liquid ingredients are nicely blended, mix them together. Add two eggs at a time as you blend, and then add the chocolate chips.
3. Spoon the muffin mix into the cups and bake for at least 22 minutes.
4. While the muffins are baking, whip the palm shortening, vanilla, peanut butter, and honey in one bowl. In another bowl, combine your "Instant Chaga", coconut flour, arrowroot powder, and salt. Fold this thoroughly into the first bowl. Add the coconut cream and whip the whole mix.
5. Give your nutty choco chaga muffins at least 10 minutes to cool before spooning the icing onto them. Top each swirl with sea salt for an extra oomph.


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