Looking for a breakfast that can fight stress before it starts? Try this healthy chocolate muffin recipe.
If ever there were a time to adopt a chocolate-for-breakfast mentality, it would be this very moment in history. Things have been so relentlessly difficult for so long now that it can’t hurt to give yourself an extra carrot—or in this case, cacao—for getting out of bed in the morning. In the latest episode of Alt-Baking Bootcamp, chef and nutrition coach Mia Rigden offers just that in the form of her healthy chocolate muffin recipe.
As is typical of everything Riden creates for Alt-Baking Bootcamp, this is no ordinary muffin; it’s gluten-free, dairy-free, and refined sugar-free. It doesn’t taste like it’s all of those things, however, thanks to the magic of ingredients like maple syrup, alt-milk and, of course, chocolate, both in the form of cacao and chocolate chips. “In my opinion, chocolate is a health food,” Rigden says. “Cacao is full of antioxidants, it’s a known mood-booster, and as we all know, it tastes delicious.”
These subs alone would be enough to qualify these muffins to *get in my belly* at breakfast, but Rigden takes her recipe a step further left of extra by adding ground coffee and reishi (an adaptogenic mushroom) into the mix. The former is to provide a little pep to your step, while the latter is associated with a number of benefits, including enhanced focus, lowered stress, and even bolstered immunity. It’s the perfect way to test out for yourself one of Well+Good’s 2021 trends—functional ‘shrooms going majorly mainstream.
To get more insight into why she’s specifically picked these mushrooms, find out how they’re incorporated into the muffins, and get the exact recipe, watch the full video.
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