Breakfast Muffins

This is one of my favourites that I took off Jo’s Quirky Cooking blog and I haveBeetroot veggie smoothie with Breakfast muffins. changed a little…Breakfast Muffins…I have these for breakfast most mornings with some fresh fruit and coconut milk. They are a great go to snack during the day and fantastic when traveling and I even took a stash of these to hospital with me when I had bub. Gluten free, dairy free and refined sugar free and they are high in protein.

  1. Combine the following and soak, covered, overnight. Or if I am short on time I will use boiling water and soak for the morning and cook late afternoon…but they are very yummy hot from the oven for breakfast.
  • 290g of seeds and nuts (I use 190g of buckwheat and then a combination of almonds, sunflower seeds, pipetas, chia seed, cashews, flax seed depending on what I have in the cupboard)
  • 40g Almonds
  • 6 – 10 pitted dates
  • 200g Water
  • 1 tsp apple cider vinegar
  1. After soaking, tip all of this including the soaking water into a blender add:
  • 20g Coconut oil (or light oil of your choice)
  • 30g Coconut Cream (or milk of your choice, I often use almond milk)
  • 2 Large bananas (I often use the equivalent amount of ripe papaw)
  • 2 Eggs
  1. Blend until you get a smooth batter consistency (I use the Thermomix speed 9 for 2 minutes).

Add:

  • 2 tsp Baking Powder
  • 1 tsp Baking Soda
  • ½ tsp of organic sea salt
  1. Blend to combine (Thermomix speed 5 for 5 seconds)
  1. For variations you can also add cacao nibbles, frozen berries, mixed spice, walnuts and sultanas or a combination of these depending on what is in the cupboard.
  1. Spoon into greased muffin pans and bake at 180 degrees for 30 minutes; this will vary depending on how moist your mixture is.

 

 

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