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Reishi raspberry choc muffins

In this recipe we are using reishi 🍄‍🟫 the zen mushroom, for the most chill school holiday snack (also awesome for work or school lunches).


THRIVE IN THIS FAST-PACED WORLD WITH REISHI...

🍄soothe stress

🍄support deep sound sleep

🍄improve mood & anxiety

🍄foster calmness

🍄less tantrums in your kiddos

🍄reduce number of sick days


These delish sweet treats are gluten free & vegan 🌱


Hottest tip...add 1 tsp to 1 tbsp of your favourite Superfeast powder EVERY TIME YOU BAKE such as reishi, astragalus, Mason's Mushrooms, Jing, I am Gaia, lion's mane or turkey tail.


Preheat oven to 200 degrees Celsius and line a 12 muffin tray with paper muffin liners/cases.


Ingredients - dry:

1 1/2 cups buckwheat flour

1/2 almond meal

3/4 cup coconut sugar

1 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

A pinch of Celtic sea salt

1 tbsp reishi mushroom 🍄‍🟫


Ingredients - wet:

1 ripe medium sized banana

1 flax egg (1 tbsp ground flax to 3 tbsp filtered water, mix in a cup and put aside to thicken for 5 mins)

2 tsp vanilla extract

1 tbsp apple cider vinegar

1 1/2 cups of plant milk of choice


100g chopped Whittakers dark Ghana chocolate or similar 70% + chocolate 🍫 (we also love Trade Aid chocolate drops)

1 cup frozen blueberries


Method:

Sift dry ingredients together into a large mixing bowl.


Place all wet ingredients into a blender or Thermomix and blend on high for a few seconds until you get a smooth liquid.


Add wet mixture to bowl of dry ingredients along with chopped chocolate and blueberries 🫐


Gently stir and be sure to not over mix batter.


Pour to fill the muffin liners.


Bake for 20 minutes (my oven runs hot, max time would be 25 mins).


Allow to cool completely or you'll leave half your muffin in the paper liner!


In the words of my stunning late mother Alison "they're not for looking at" "once they're gone, they're gone".


Let me know if you make them in the comments below 👇


Enjoy,


Hannah x




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