The love of my life, Mark Guarini, created the Mighty Muffin several years ago. Everyone loves them! Recently I was asked for a vegan version to feature on a health show. Mark and I didn’t think this was possible. One evening, I made a vegan ‘egg substitute’ (aka chia seeds soaked in water).
And then I made 12 vegan eggs.
And then I decided to turn Mark’s Mighty Muffins into Ashley’s Vegan Fiber Bombs so that everyone can enjoy their taste! Mark and I love them. They’re a must try! They’re a ‘fiber-bomb’ because they contain a WHOPPING 12 tablespoons of chia seeds per batch, that’s 1 tablespoon per muffin!
They also live up to and contribute to the The Naked Label’s mission: Be Healthy and Feel Fabulous.
Health Benefits:
These “Mighty Muffins” are:
- vegan
- grain-free
- gluten-free
- white sugar-free
- dairy-free
- high-fiber
- Paleo
Boasting with lots of healthy fiber to calm and soothe the entire digestive tract as it moves through – a great fiber source for those with IBS or digestive disorders. How amazing is that?!
These fiber bombs are loaded with a superfood called chia seeds. Chia seeds contain lots of healthy Omega-3 fats and antioxidants. They’re also a great source of Vitamin E, and alkalizing minerals calcium and magnesium.
Coconut flour is a rich source of L-glutamine and helps strengthen the immune system, reduce infections and is needed for normal brain function and digestion. Most importantly, L-glutamine is great at healing the digestive lining! It’s food for cells that line the digestive tract.
Check out how chia seeds compare to fish and even flaxseed when it comes to Omega-3 and natural antioxidants:
| Oil | Fish | Algae | Flax | Chia |
| Omega 3 (%) | 30% | 37% | 58% | 64% |
| Saturated Fats | 27% | 50% | 7% | 9% |
| Cholesterol | Yes | No | No | No |
| Natural Antioxidants | No | Low | Low | High |
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Ashley’s Vegan Fiber-Bombs
Makes: 12 glorious muffins
Ingredients:
¾ cup organic almond flour
¾ cup organic coconut flour
¼ cup 100% pure maple syrup
1 tsp aluminum-free baking soda
1 tsp Celtic or Himalayan sea salt
12 tbsp organic chia seeds
540 ml purified water
1 tsp pure vanilla extract
2 tsp almond extract
2 tbsp freshly ground flaxseed (I use a coffee-grinder – super easy!)
¾ cup organic extra virgin coconut oil
Directions:
- Preheat oven to 350 degrees.
- Make 12 ‘vegan eggs’: Mix chia seeds with purified water. Let stand for 20 minutes and watch chia seeds expand!
- In a separate bowl, combine wet ingredients: maple syrup, almond extract, vanilla extract and chia seed mixture.
- In another separate bowl, combine all dry ingredients: almond flour, coconut flour, baking soda, sea salt, ground flaxseed.
- Slowly combine dry ingredients with wet ingredients and mix well.
- Using a double boiler, melt coconut oil until it becomes a liquid (about 1-2 minutes). Combine coconut oil with mixture.
- Spoon into silicone muffin trays (my fav!) or muffin tins greased with coconut oil. Enough for 12 full muffins.
- Bake for 18-20 minutes. Let cool and enjoy with your favorite cup of herbal tea.
This recipe was provided by holistic nutritionista-to-be Ashley Anderson. Check out her site here! At The Naked Label we love to watch for new and exciting content that Ashley pumps out!
You fell head-over-heels in love with this recipe, didn’t you? Please tell us about it! Drop a comment below and help spread the word by sharing on facebook and twitter. We will love you for it!
