The Ultimate Breakfast Muffin

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30 years ago I did my practicum as an Education student in a Kindergarten class in Saskatoon. Sandy, my supervising teacher would often bring in what she called ‘Sunshine Muffins’ to share in the staffroom. They were delicious, hearty and healthy muffins that were nutritious enough to have for breakfast. Over the years I have tasted many similar muffins. This morning, I woke up early aiming to create The Ultimate Breakfast Muffins for our “stay local” long weekend trip to Myra Canyon Ranch.

It is always nice to have a treat with your coffee, a portable snack to take on a hike or after horseback riding. (Yup, it’s happening this weekend!).

The Ultimate Breakfast Muffins are added oil free and filled with heaps of fiber from both fruits and vegetables!

Once the batches were made, they had to be hidden, then frozen quickly. Does anyone else hide their freshly baked goods from their family? 😉 Neither my husband nor daughter, could keep their hands out of the muffin jar… so to speak! On a side note, I made my Quinoa Cookies last night and they are almost all gone within 14 hours, (8 during which we were sleeping) :0. I guess Quinoa Cookies are considered breakfast worthy as well!

Check out all of the fruits and veggies in this recipe!

• carrots
• apple, grated and applesauce
• dried cranberries or raisins
• rhubarb (optional)
• coconut flakes
  
  There are many whole grains in this recipe as well. Whole grains help to slow the progression of atherosclerosis and are full of phytonutrients. Find our more here. The grains in this recipe are:
  
  
• quinoa
• oat bran
• ground flax seeds
• whole wheat flour

No oil is needed to keep these muffins moist and delicious. Try out these muffins and enjoy built–in servings of fruits and vegetables while you snack! These Ultimate Breakfast Muffins are a great pick me up all day long on your whole food plant-based journey. When we focus on adding more whole foods to our diet and steer away from processed ones, our bodies thank us!

The Ultimate Breakfast Muffins

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Serves: makes 15 muffins Prep Time: 30 minutes Cooking Time: 20 minutes 20 minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 3/4 cups grated carrots
• 1 1/2 cups grated apple (do not peel)
• 1 1/2 cups whole wheat flour (or gluten free flour if you are gluten intolerant)
• 1 cup unsweetened plant-based milk (soy, almond, oat, cashew, hemp, anything goes)
• 1 cup dried cranberries
• 3/4 cup oat bran
• 3/4 cup ground flax
• 2/3 cup coconut sugar (date sugar or cane sugar can be used as well)
• 1/2 cup unsweetened coconut flakes
• 1/2 cup rhubarb, chopped into 1/4" pieces (about 1 medium sized stalk) (optional)
• 1/2 cup chopped nuts (walnuts, pecans, almonds)
• 1/3 cup unsweetened applesauce
• 2 flax eggs (2 tablespoons ground flax mixed with 6 tablespoons of water and left to sit for a few minutes until thickened)
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• 2 teaspoons pure vanilla
• 1 1/2 teaspoons ground star anise, ground cloves, or ground nutmeg
• 1 teaspoon baking powder
• 1 teaspoon turmeric powder
• 1/2 teaspoon ginger
• 1/2 teaspoon salt

Instructions

1. Preheat oven to 350 degrees.
2. In a large bowl, mix together all of the dry ingredients. 
3. In a medium bowl, mix together the wet ingredients.
4. Pour the wet ingredients into the dry ingredients.  Mix well.
5. Using two soup spoons, spoon the batter into greased, lined or silicone muffin tins. Fill 2/3- 3/4 full.
6. Bake for 20 minutes, or until a toothpick comes out clean. 

                               

                                                                     www.thevibrantveggie.com

If you are looking for more breakfast options, you might like this Quinoa Breakfast Parfait.