I know I’m being pretty bold using the word “antioxidant” in the title of these muffins. The whole concept seems so trendy and overhyped its practically lost all meaning. Next thing you know I’ll be using goji berries, extolling the virtues of royal jelly or pronouncing cocoa cacao (hehe, portlandia anyone?)
But after teaching several nutrition courses centred around the connection between food and health it became pretty obvious to me that unlike other “food trends” antioxidants are actually..well…pretty important. They protect your bod from cell damage caused by
a 1980’s New Wave Band err…group of molecules…called Free Radicals. This cell damage has been linked to loads of diseases including heart disease, some forms of cancer, Alzheimer’s and arthritis.
In sum… Antioxidants: Good. Free Radicals: Bad. Doctor Oz: Handsome.
In the search to create a delicious muffin with whatever I happened to have on hand I created this vegan, low sugar, oil-free antioxidant-packed muffingasm. Its deliciously moist and has a lightly sweet, rich flavour that works great on its own, topped with nut butter or crumbled over a hot bowl of oats. Enjoy!
Espresso Berry Muffins
- 1/2 cup + 2 tbsp whole wheat flour
- 1/2 cup oat bran
- 3/4 tsp baking powder
- 1/8 tsp baking soda
- 1/8 tsp salt
- 1 tbsp instant coffee
- 2 tbsp carob
- 2 tsp ground flax seeds
- 1 tsp ground chia seeds
- 6 tbsp non-dairy milk
- 1 tsp vanilla
- 1/2 cup soy yogurt
- 1 ripe pear, cored and chopped
- 2 tbsp blackstrap molasses
- 3/4 cup mixed berries
- 1.5 tbsp raisins
- 3 tbsp nuts & seeds (I used almonds and pepitas, chopped)
- 3 squares dark chocolate, chopped into small chunks (optional)
- Preheat oven to 375.
- Place dry ingredients in a medium sized bowl an stir to combine.
- In separate medium sized bowl combine ground flax seeds, chia seeds & non-dairy milk then set aside for about 5 minutes (this will create a gel that will help bind your muffins together)
- While your seeds and liquid sit, add the remainder of your wet ingredients (including chopped pear) to a blender or food processor and blend until smooth.
- Transfer blended wet mix back to the bowl with flax and milk, stir to combine.
- Pour blended wet mixture back into dry bowl and stir very well to combine and form your batter.
- Add mix-ins.
- Scoop batter into lined or greased muffin tins, fill about 3/4 of the way. The recipe should yield about 9 medium sized muffins.
- Bake for about 18-20 minutes.
Berries, Carob, Molasses, Cocoa, Coffee AND Raisins are all jam packed with antioxidant goodness. Take that boring old bran muffin!
Do you believe the hype around anti-oxidants? How do you get your daily dose?