Latest Sakara Eats + Chocolate Love Muffin recipe
Hi friends! Happy Tuesday! Hope you’re having a lovely morning. Thank you so much to those of you who shared shorts recommendations in yesterday’s post! I’m excited to try out some new ones. Today, I’m here at home filming a couple of new videos today to share, Barre Bootcamp is rocking and rolling, and I’m looking forward to Taco Tuesday with the fam later.
I wanted to pop in and share some recent Sakara eats (<— use the code XOGINAH for 20% off) because they’ve been EXTRA amazing lately. I order these little beauties about once a month and it’s a huge treat when they arrive. It feels like such a gift to have fresh, nutrient-dense food waiting in the fridge for me, and I had nothing to do with the production of said food. [Heads up that my Sakara-related aren’t sponsored in any way and I pay for our shipments; they’re not gifted.]
Many of these meals involve multiple components, sauces, superfoods, and veggies, and I’m just not at the point in my life where I can devote time to make these things. The girls are just now finally back in school at the same time (for a whole month until summer starts lol), and I’m using any time block I have to catch up on work stuff and create content.
You can check out my full Sakara Life review here!
Latest Sakara Eats
Here are some of the goodies I’ve been enjoying lately:
Breakfasts are usually some type of baked goodie or one of their granolas with homemade plant-based milk. I enjoy the granola so much that I ordered a couple of bags to enjoy with coconut yogurt or with almond milk for quick, easy breakfasts.
Lunches! The salads are packed with veggies and nutrients and are SO satisfying. They’re way better than any restaurant salad here in Tucson. This one had roasted sweet potatoes, cauliflower, beets, lentils, greens, and a mustard vinaigrette.
Chocolate Love Muffin recipe
I had this in a recent shipment and had to recreate it at home and share with you!
They include the ingredients for all meals on their packaging, so it was pretty easy to hack my way into making my own version. If you make these at home, definitely make the quick almond butter caramel sauce; it takes these to the next level!
Sakara Chocolate Love Muffin copycat recipe
A chocolate muffin inspired by my favorite Sakara Chocolate Love Muffin! DON’T skip the almond butter caramel sauce; it takes it to the next level! This muffin recipe is gluten-free, vegan, and a perfect make-ahead breakfast option.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 10 muffins 1x
Ingredients
For the crumb topping:
1/3 cup oats (use gluten-free if needed), ground into flour
1/3 cup almond flour
2 tablespoons coconut sugar
pinch of salt
3 tablespoons coconut oil
2 tablespoons almond milk
Juice of 1/2 lemon
1/2 teaspoon vanilla
1/2 teaspoon cinnamon
For the muffins:
60g almond flour
150g brown rice flour (or gluten-free baking flour)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup cocoa powder
2/3 cup frozen cauliflower rice
Pinch of sea salt
1/2 teaspoon vanilla
2 tablespoons coconut oil
2 tablespoons chia powder (can use ground flax instead)
1/4 cup maple syrup
1/2 cup almond milk
1 teaspoon maca
For the almond butter caramel:
Equal parts almond butter and honey, a pinch of sea salt, splash of vanilla
Instructions
Preheat the oven to 350 and spray a standard muffin tin with nonstick spray.
In a large bowl, combine the crumble toppings (can pulse in a food processor to combine) and mix well. Set aside.
In a separate bowl, combine all of the muffin ingredients and stir until smooth.
Divide evenly among 10 muffin tins and top the batter with the crumble topping. Bake for 25 minutes until set.
Allow to cool completely before removing from the muffin tin (or you’ll have a crumbly mess!).
In a small bowl, combine the almond butter, honey, pinch of sea salt, and vanilla. Spread it on top of the muffin before enjoying.
Notes
I like these with fresh fruit and a side of chicken sausage or a scrambled egg. You can freeze leftover muffins to reheat and eat throughout the week!
Sakara Life Discount Code
One of the things that held me back from trying Sakara Life was the cost. It’s pretty pricey and felt like a huge splurge. Since my fitness and travel-related expenses have taken a nose dive – I’ve worked out almost entirely from home for the last 14 months and we haven’t traveled nearly as much- I decided to go for it one a month and haven’t looked back.
I’m SO so pumped that they invited me to be a part of the Sakara Circle and also gave me a 20% discount code to share with you! Use the code XOGINAH at checkout to get 20% off meal delivery and clean boutique items (first-time clients). I highly, highly recommend the meals (try 2-3 days of just breakfast and lunch to see how you like it!) and the beauty chocolates as the free add-on. I hope you love it as much as I do!
xo
Gina
What’s the best thing you’ve had for breakfast recently?
12 Comments
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This looks amazing!!!! Have you made this recipe with any substitutions? Curious about the almond milk and if I could use something different. I’m always looking for yummy healthy recipes!
i haven’t – but i’m sure you can use any type of milk!
Hi,
I am trying to make these and it says to add 2 Tbsp of ground chia or flax. Am I adding this as a dry ingredient, or mixing it with water first to create a flax egg? Thanks!
you don’t need to make a flax or chia egg – just add it with the dry ingredients
any idea on calorie and macro information? impossible to find with Sakara! Thx
i don’t have the calorie info :/ I just count the muffins as one serving of carbs and two servings of fats
I made these tonight and they turned out amazing! They taste just like the chocolate love muffin from Sakara. Thank you so much for recreating this recipe!
★★★★★
yay i’m so glad you enjoyed them!
Hi – these tasted great, but I didn’t have a batter, rather a mixture that was super thick/fudgy. Would love to know your thoughts on what may have gone wrong. Thanks for hacking this recipe. I love everything about Sakara!
ahhh i’m curious why the batter was so thick! did you change anything about the recipe? hopefully we can figure it out!
I don’t think so. Unless my flour conversion was off? I don’t have a way to measure grams so converted to cups. Would love your thoughts.
ahhh that’s probably what is was! almond flour is dense and can be a little tricky. i would definitely try a kitchen scale! usually i’m not specific in recipes, but for baking, it makes a huge difference
i hope this helps a little. xo