It’s easy to make these muffins low iodine diet friendly, as long as you don’t add the salt and make your own nut milk using raw almonds. I would also double check that the chocolate chips are vegan and that you are allowed to use them. If not, you can always replace the chocolate chips with blueberries, which would also be yummy I’m sure.
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I’ve adapted this recipe for Vegan Gluten Free Muffins from one of my favourite cookbooks. The recipe is based on Oh She Glows Out the Door Chia Power Doughnuts from Angela Liddon’s Oh She Glows Cookbook.
Ingredients to make LID Vegan Gluten Free Muffins
3/4 cup oat flour
1/2 cup chia seeds
1 1/2 teaspoons baking powder
1/4 teaspoon salt (don’t add salt if on the low iodine diet)
1/4 teaspoon of ground cinnamon
1/3 cup maple syrup (pure)
1/3 cup nut milk (make your own if on the low iodine diet)
1 teaspoon of pure vanilla extract
1/3 cup vegan chocolate chips (double check they are allowed if you’re on the low iodine diet)
Instructions to make LID Vegan Gluten Free Muffins
To make oat flour (use gluten free) put the oats in your food processor – I use my baby bullet since it’s small, quick and not too noisy.
Process the the oats until you’ve created a flour.
Once the oats are ground into a flour, place them in a large bowl and add in the chia seeds, baking powder, cinnamon and salt (if you’re not on the low iodine diet).
Combine the dry ingredients.
Once the dry ingredients are combined, add in the wet ingredients: maple syrup, almond milk and vanilla and the chocolate chips. Mix everything together. My “dough” is often very runny but don’t worry it comes out once you’ve baked them.
When all of the ingredients are mixed together pour the dough into the muffin tin. I used 1/4 cup for each muffin.
Then bake the muffins in the oven for 22 minutes. You can test to see if they are ready by placing a toothpick in the middle and making sure that it comes out clean.
These muffins are healthy, high fiber and yummy. They usually keep in a tupperware container for a few days.