STUDYING FOR THE Chocolate & RhuBARb Muffins (Vegan & Gluten Free)

My poor poor friends are slaving away studying for the Bar. They're spending hours on end studying and the gym has become a stranger to them. With no free time, early morning lectures, and untouched gym clothes, I've decided to help my buddies out. Here's a healthy, easy, on the go snack that is packed full of good stuff and actually good flavors! Friends, don't let the Bar break your spirits and your bodies!

BUT I'm not going to lie -- I was very skeptical of this recipe. It sounded TOO healthy, even for me. No eggs, no butter, no sugar, chia seeds and almond flour?! WHAT?! No way can this taste good...right? WRONG! These little muffin treats are surprisingly yummy. The tartness of the rhubarb with the sweetness of the chocolate and dried cranberries, along with the crunch of oatmeal makes for an awesome little morning snack or afternoon treat (whether you're studying for the bar or just living life on the go).

What you'll need:


- 1 1/2 cups almond flour
- 1/2 cup rolled oats
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- pinch of salt
- 3 tbsp chia seeds & 1/4 cup water
- 1/4 cup honey
- 2 tbsp extra virgin olive oil
- 1/2 cup orange juice
- 1 tsp vanilla extract

- 1 1/4 cup finely chopped fresh rhubarb
- 1/2 cup semi-sweet chocolate chips

- 1/3 cup chopped dried cranberries
- extra oats and mini chocolate chips for topping

How you make it:


First start by preheating your oven to 350 degrees and line your muffin tin with cupcake wrappers. Then combine the chia seeds and water in a glass and set aside for 10- 15 minutes (until they absorb all of the water and turn into a gel-like substance). While the chia seeds absorb all the water, In a mix the flour, oats, baking powder, baking soda, and salt together until combined. Then, in a separate bowl, add the chia seed gel, olive oil, honey, orange juice, and vanilla extract. Whisk gently until smooth. Add the wet mixture to the dry flour mixture and blend until just moist. Stir in the rhubarb, chocolate, and cranberries.


Carefully spoon the batter into the lined cupcake tin. Sprinkle the extra toppings and bake for 25- 30 minutes. Let muffins cool before removing them from the pan, and then enjoy!