It's that time of the month...no no, not that time! It's the 22nd of August which means it's time to share my entry for this month's Recipe Redux! For those of you unfamiliar with the Recipe Redux, it is the first monthly recipe challenge founded by a group of registered dietitians. I am an official blogger member of the group, meaning every 22nd day of the month I will share a creative and ultra nutritious recipe based on the group's recipe challenge for the month.
This month's challenge was healthy and delicious bars and bites for lunchboxes. I enjoy making petite healthy desserts so this challenge was right up my alley! I had some success recently with a recipe I shared a photo of on instagram -- #puffmuffins. These little cloud like muffin tops are as cute and delicious as they are nutritious. They are not quite chocolate chip cookies or chocolate chip muffins, they are lost on a delicious cloud in between. I'm so glad that I get to share the recipe today!
These mini muffin tops are:
- high fibre
- full of healthy EFAs (essential fatty acids)
- light and super cute
- refined sugar free
- mostly fruit and stevia sweetened
- high protein
- nut free
- soy free
- dairy free
- easy to prepare
- very chocolatey
|MY NEW EBOOK!|
Oh and by the way, if you were not aware already, my new $4.99 ebook (pictured above) is out and its full of healthy recipes that are allergy friendly, just like this one. For you food porn fanatics, the book pictures are far superior to any I have shared on my blog to date! It also features affordable superfoods in every recipe. Be sure to read this post for details and purchase information. For now, enjoy these puff muffins!
(vegan, gluten-free, refined sugar free, nut free, soy-free)
Preheat oven to 375F and line a baking sheet with parchment paper.
Blend all ingredients except chocolate chips in a food processor until fairly smooth. My batter was slightly more wet than cookie dough, but less wet than cake batter. If it seems too wet to you, add more rice flour and blend. Taste the batter! Add extra stevia if necessary to ensure that the batter tastes like sweet cookie dough to you. Once satisfied, add the chocolate chips and pulse them in evenly. Spoon your dough in blobs as wide as your thumb touching your middle finger tip (about 2 inches wide), spacing them out on a parchment lined baking sheet. Place in center of oven preheated to 375F. Bake until risen with golden brown edges. Test for doneness by taking a bite. /it should be soft like a muffin but not wet. Bake until soft and slightly moist (not too dry!). Remove and allow to cool slightly before digging in.