I was attending an all weekend, all day seminar that I wasn’t too excited about. I knew I needed to prepare for my early mornings, with a quick and filling breakfast, full of fiber, protein and good grains that would give me sustained energy. And this whole grain, gluten-free, blueberry, chia seed, flax seed, walnut muffin is what I came up with. I used very little coconut sugar in it. In fact, next time, I would add in a couple of chopped dates for added sweetness. I took a basic recipe and customized it with all of these goodies. That’s sometimes a bit tricky to do with baking, because ingredient proportions need to be exact. My grade school arithmetic skills didn’t fail me this time.
Check out the recipe below:
This recipe made 6 muffins. Simply double it for a full dozen. Easy to freeze and defrost!
- 1 cup almond flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Dash cinnamon and cardamon (optional)
- 1/4 cup oats (can use gluten free oats if you prefer)
- 2 tablespoons chia seeds
- 2 tablespoons flax seeds
- 1/4 cup chopped walnuts (or any of your favorite nuts)
- 2 tablespoons coconut sugar
- 2 eggs
- 1/4 cup butter, melted (can substitute with oil)
- 1/4 cup cream (can substitute something lighter if you prefer)
- 1/2 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- 3/4 cup blueberries (frozen are best, but fresh work too, and you can also use raspberries)
- Optional: a couple of chopped dates
- Place 6 muffin liners into a muffin tin. Preheat the oven to 350 degrees F.
- In a medium bowl, mix together the wet ingredients. In a larger bowl, mix together the dry ingredients (but not the berries). Add the wet ingredients to the dry ingredients and mix until just combined (do not beat). Finally, add the berries and briefly mix again.
- Divide the mixture between the 6 muffin liners (I like to use a big ice cream scoop to do this) and bake for 20-25 minutes until the muffins are golden brown and set in the middle (If a toothpick comes out clean, they are ready). Leave the muffins in the tin on a cooling rack for 5 minutes, and then loosen carefully with a knife before turning out to cool completely.