Everyone knows breakfast is the most important meal of the day. However, most of us are time-crunched, so eating a balanced healthy breakfast isn’t always convenient, which makes these deliciously nutritious muffins, bursting with berry goodness, a perfect starter to the day. I tweaked my original recipe to keep within a vegan protocol. Rather than eggs, I use chia gel as a substitute. And if that isn’t enough chia, I’ve fortified with additional chia and flaxseed to give these muffins their worth in nutritional gold. I like to prepare them ahead and then freeze half of the batch to make them an even easier grab & glow breakfast.
Recipe Notes: What you’ll need: One small mixing bowl and one large bowl and muffin tin for a dozen muffins. Prep time: 30-minutes. Nutrient values based on per serving.
- 1 ½-cup whole oats
- 1 ½-cups frozen mixed berries
- 1/4-cup ground Chia seeds
- 1/4-cup ground flaxseed
- 1-cup Bob’s Red Mill, Gluten-free rice flour
- 1/2-cup whey protein isolate or hemp protein powder
- 1-cup grated carrots
- 1-cup walnuts chopped
- 2-Tbsp dried candied ginger, sliced
- 1/2 cup Stevia
- 1/4-cup dried apricot, sliced
- 1/3-cup dried cranberries
- 2-tsp baking powder (aluminum-free)
- 1-tsp cinnamon
- pinch Himalayan or sea salt
- 2-Tbsp ground chia
- 1/4-cup water (chia egg substitute=2 whole eggs+1/2 cup egg whites)
- 1 cup almond, oat, soy or coconut milk
- 3-Tbsp Olive oil
- 1-tsp Vanilla
- ½ -cup crushed pineapple
- Preheat oven @350.
- Mix chia with water and set aside to gel.*
- Spray or wipe muffin tins with oil.
- In a large bowl, mix dry ingredients stirring well to combine.
- In separate bowl whisk milk, chia gel, honey, oil, and vanilla.
- Add wet ingredients to dry and mix well.
- Add pineapple and mix to combine.
- Taste for sweetness and adjust if needed.
- Spoon mixture into muffin tin.
- Bake @350 for 45-50 minutes.
- Remove from oven and cool on a baker’s rack.
- Wrap and freeze.