HI LOVIES!

STILL AT IT, BABY!

Guys… these muffins ARE ON ANOTHER LEVEL OF PERFECT, like BEYOND PERFECT! They’re VEGAN & GLUTEN-FREE BLUEBERRY & BLACKBERRY OAT MUFFINS (Infused with an adaptogens kick of ashwaganda!).

So not only are they delish, but they’ll also help your body better adapt to & manage your stress & anxiety! So yes, they are STRESS-FREE MUFFINS!

WHAT’S SO GREAT ABOUT THEM?!

  • Made with very few ingredients!
  • Simple, easy & quick to make!
  • Perfect crumble (you’d never know there’s no gluten or dairy!)
  • Tender AF!
  • Bursting with blueberry & blackberry flavour!
  • Naturally sweetened with coconut sugar, banana & vanilla!
  • PERFECTION! Literally!
  • They make for the perfect breaky with nut butter & some fruit or chia pudding, great on-the-go snack & they are so freaking good that they even make a great dessert!

Yes, you read right, you get all of this from a muffin!!!!

BUT WAIT. HOLD UP. THERE’S MORE. They’re infused with ASHWAGANDA! (ONE OF MY FAVE ADAPTOGENS!).

WHAT THE HECK IS ASHWAGANDA?

Ashwaganda is an all-natural Indian herb, whose main purpose is to help our adrenals(glands that  produce hormones, one of which is cortisol) adjust to stress in our daily lives & stabilize the body’s response to stress. For this reason, it’s called an “ADAPTogen”. Basically, the way it works is it will produce stress hormones when our body needs them & stop producing them when it doesn’t. It therefore helps the body adapt its stress level to its “OPTIMAL” state.

Ashwaganda also protects the brain from degeneration & works to improve anxiety symptoms by destroying free radicals that cause damage to the brain & body.

It has a very calming and relaxing effect & can also contribute to lifting mood, reducing fatigue, improving focus, sleep & immune function!

OKAY, SO YES, YOU GET EVERYTHING I MENTIONED BEFORE & ALL THE BENEFITS OF ASHWAGANDA IN THESE BABIES!

Now, let’s get to the nitty-gritty!!!

My loves, YOU WILL NEED:

  • 1.5 cups of gluten-free oat flour;
  • 1/2 cup of organic coconut sugar;
  • 1 ripe banana, MASHED;
  • 3/4 cup organic unsweetened vanilla almond milk (or any other plat-based milk or regular milk!);
  • 1 tsp. baking powder;
  • 1 tsp. pure organic vanilla;
  • 1/2 cup of frozen blueberries;
  • 1/2 pint of fresh blackberries;
  • 2 tsp. of ashwaganda root powder (or any other superfood or adaptogenic powder of your choice, such as: chaga, reishi, maca, cacao powder, etc.);
  • OPTIONAL: More coconut sugar or Ceylon cinnamon for topping!
  • Coconut oil cooking spray!

NOW, for that HOW-TO?

  • Preheat your oven to 350F;
  • Mash your banana;
  • Add all the ingredients (except berries) to a large mixing bowl & stir AF to until all ingredients are fully incorporated & combined & a muffin batter has formed!

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  • Once you’ve got yourself a batter, gently fold in the blackberries, then the blueberries!

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  • Spoon the muffin mix into a muffin pan lined with paper liners or lightly oiled (I used coconut oil cooking spray!);

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  • Sprinkle the top with more coconut sugar or cinnamon, if adding!
  • Bake the babes for 22 minutes at 350F!
  • Let them cool for at least 15-20 minutes before even attempting to remove them from the pan (BUT TASTE THEM STRAIGHT OUT ‘DA PAN, DUH!);
  • DEVOUR!
    • Store them in the fridge for best results & warm them up when you’re ready to eat them! Guys… the way the berries get ooey & gooey & burst out when heated… MY GOODNESS. YOU’LL FLIP YOUR SH*T!

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