Chocolate Marble and Blackberry Muffins

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I really loved marbled things, don’t you? It just looks cool having patterns on something you’re eating.

Plus, I wanted to experiment using different berries in muffins for a while as I don’t think I’ve seen blackberries and raspberries get used as much as blueberries.

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Important note: Using ground up oats (oat flour) is probably ideal if you want them lovely and moist. If you are using garbanzo and fava flour, you will need to bake it slightly longer, just because fava flour has this really awful smell and taste when it’s raw, and to get rid of it, it’s best to bake it longer. Though because the longer you bake things, the less sweet it becomes, I advise to add an extra tablespoon of coconut sugar.

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These are super filling great muffins for breakfast. Not too sweet though, but great because less sweet is healthier. I always love eating my chocolate stuff in the morning because I don’t want it making me too hyper at night, which then will make it difficult to sleep.

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If you want to use other sweetener besides brown rice flour, you may like to try maple syrup, but do add less because it’s far sweeter than brown rice syrup. I loved just adding a very small layer on top as a thin glaze. It made the sweetness absolutely perfect.

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Chocolate Marble and Blackberry Muffins

1/4 cup white grape juice, lukewarm
2 tablespoons cacao powder
1 tablespoon unsweetened applesauce
1/2 cup brown rice flour
1/4 cup oat flour (or garbanzo and fava flour, add an extra tablespoon coconut sugar)
1/4 cup oat bran
1/4 cup potato starch
1/4 cup brown rice syrup
2 tablespoons chia seeds
2 tablespoons extra light olive oil (or canola oil)
1 tablespoon virgin coconut oil
1 tablespoon arrowroot
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon pure vanilla extract
A small handful blackberries (approx 10)

Glaze (optional)
1-2 teaspoons brown rice syrup

Note: If using garbanzo and fava flour, add an extra tablespoon of coconut sugar and bake a few extra minutes longer.

Preheat oven to 350°F (176°C).

In a separate, smaller bowl, add the white grape juice and heat it up for a few seconds just to warm it up a little. Add the cacao powder and unsweetened applesauce and stir until most of it is dissolved.

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In a large bowl, add the brown rice flour, oat flour (or garbanzo and fava flour), oat bran, potato starch, brown rice syrup, chia seeds, olive oil, coconut oil, arrowroot, baking powder, baking soda and pure vanilla extract. Give it a good stir and even knead until the mixture is even. Then, drizzle the liquid chocolate in the bowl and give it a few good stirs until it’s blended nicely but you can still see splotches of white.

Finally, add in the small handful of blackberries and give it another quick little stir.

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Spoon the batter into silicone muffin cups (I used 7 of them), or align muffin parchment cups on a muffin tray and scoop the batter in evenly.

Bake in the oven for about 13-14 minutes if using oat flour. Bake for 16-17 minutes if using garbanzo and fava flour.

If you find that the muffins aren’t sweet enough, add a layer of brown rice syrup glaze.

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Chocolate Marble and Blackberry Muffins
Serves: 3
 

Ingredients
  • ¼ cup white grape juice, lukewarm
  • 2 tablespoons cacao powder
  • 1 tablespoon unsweetened applesauce
  • ½ cup brown rice flour
  • ¼ cup oat flour (or garbanzo and fava flour, add an extra tablespoon coconut sugar)
  • ¼ cup oat bran
  • ¼ cup potato starch
  • ¼ cup brown rice syrup
  • 2 tablespoons chia seeds
  • 2 tablespoons extra light olive oil (or canola oil)
  • 1 tablespoon virgin coconut oil
  • 1 tablespoon arrowroot
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon pure vanilla extract
  • A small handful blackberries (approx 10)
Glaze (optional)
  • 1-2 teaspoons brown rice syrup

Instructions
  1. Note: If using garbanzo and fava flour, add an extra tablespoon of coconut sugar and bake a few extra minutes longer.
  2. Preheat oven to 350°F (176°C).
  3. In a separate, smaller bowl, add the white grape juice and heat it up for a few seconds just to warm it up a little. Add the cacao powder and unsweetened applesauce and stir until most of it is dissolved.
  4. In a large bowl, add the brown rice flour, oat flour (or garbanzo and fava flour), oat bran, potato starch, brown rice syrup, chia seeds, olive oil, coconut oil, arrowroot, baking powder, baking soda and pure vanilla extract. Give it a good stir and even knead until the mixture is even. Then, drizzle the liquid chocolate in the bowl and give it a few good stirs until it’s blended nicely but you can still see splotches of white.
  5. Finally, add in the small handful of blackberries and give it another quick little stir.
  6. Spoon the batter into silicone muffin cups (I used 7 of them), or align muffin parchment cups on a muffin tray and scoop the batter in evenly.
  7. Bake in the oven for about 13-14 minutes if using oat flour. Bake for 16-17 minutes if using garbanzo and fava flour.
  8. If you find that the muffins aren’t sweet enough, add a layer of brown rice syrup glaze.


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