Chicory is a pretty flowering plant with leaves that can be eaten as greens with wonderful healthy qualities! These delicious chicory breakfast muffins contain cinnamon, cocoa and maca, all yummy ingredients with amazing qualities too!

MAKES 12 // COOKING TIME 40 min

INGREDIENTS
For the crumble
1 cup large flake oats
½ cup cake flour
½ cup coconut oil or butter
⅓ cup coconut sugar
50 g dark-chocolate chips (70% cocoa)
1 tsp salt
For the muffins
2 cups cake flour
½ cup sugar or xylitol
⅓ cup cocoa
1 tbsp baking powder
½ tsp bicarbonate of soda
½ tsp cinnamon
½ tsp salt
3 tbsp chicory powder
2 eggs
1¼ cups fat-free plain yoghurt
110 g butter, melted and cooled
1 tsp vanilla essence
50 g dark-chocolate chips (70% cocoa)

METHOD
For the crumble
1. Combine all ingredients until the mixture forms fine crumbs.
For the muffins
1. Preheat oven to 180°C. Place a rack in the centre. Grease and line a 12-hole muffin tin.
2. Mix together the flour, sugar or xylitol, cocoa, baking powder, bicarb, cinnamon and salt.
3. Dissolve the chicory powder in 2 tbsp boiling water. Whisk in the eggs, yoghurt, butter and vanilla until well combined.
4. Pour the wet mixture into the dry mixture and combine with a wooden spoon. Gently fold in the chocolate chips.
5. Divide the batter between the muffin holes, filling each one ¾ of the way up. Sprinkle the crumble on top.
6. Bake for 18–20 minutes, or until a skewer comes out clean.
7. Place the tin on a rack to cool for 5 minutes before removing the muffins.

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