Eberry-power-breakfast-muffinsveryone 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.

Berry Muf



  • 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


  1. Preheat oven @350.
  2. Mix chia with water and set aside to gel.*
  3. Spray or wipe muffin tins with oil.
  4. img_1518img_1519img_1520
  5. In a large bowl, mix dry ingredients stirring well to combine.
  6. In separate bowl whisk milk, chia gel, honey, oil, and vanilla.
  7. Add wet ingredients to dry and mix well.
  8. img_1521img_1522img_1527
  9. Add pineapple and mix to combine.
  10. Taste for sweetness and adjust if needed.
  11. Spoon mixture into muffin tin.
  12. Bake @350 for 45-50 minutes.
  13. Remove from oven and cool on a baker’s rack.
  14. Wrap and freeze.