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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

Ingredients: 

Dry:

  • 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

Wet:

  • 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

Preparation:

  1. Preheat oven @350.
  2. Mix chia with water and set aside to gel.*
  3. Spray or wipe muffin tins with oil.
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  5. In 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.
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  9. Add pineapple and mix to combine.
  10. Taste for sweetness adjust if needed.
  11. Spoon mixture into muffin tin.
  12. Bake @350 for 45-50 minutes.
  13. Remove from oven and cool on baker’s rack.
  14. Wrap and freeze.