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
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.
Oh yeah! And not the un-yummy kind! These are delicious.
One day I posted on Facebook that I am selling my cookies, and the orders started coming in! Now I’ve added muffins to the yummy roster. Everything has been created out of a desire to feed people with healthy treats. So, if you’d like to hop onto the scrumptious train, I will soon create a special page for all my sweet toothed fans to stay abreast of my weekly cookie creations, and to place an order if they so choose.
Some recent feedback for the Banana Oatmeal Coconut Cookies, the Chocolate Chip Oatmeal (some with and some without Coconut) and the Zucchini Ginger Muffins:
“It’s the perfect blend of spice, sweetness and salt! Super yummy I got to try one! Ok, two!” (About the Zucchini Ginger Muffins)
“Finleigh fully absorbed in eating your magical healing muffins. She wolfed down a whole one!!! I ate 2, and holy smokes i swear I started to feel better!!! Thank u for your loving muffins!!!” (Finleigh is my friend Sarah’s adorable 17 month old – also the Zucchini Ginger Muffins)
“I just want you to come cook at my house.” (A general comment I thought I’d share :))