Monday, March 9, 2015

Whole Food Muffins Galore! *DF*

So, let's have some muffins for breakfast! Sure, we can do that! Only if the ingredients are known, wholesome, and nutrient dense though or it wouldn't be as guilt-free, right? Well, I'm sticking to that story at least. Join me? 

Today I'm sharing two new muffin recipes and a couple links to others I've shared in the past. Feel free to comment below with your favorite breakfast muffin. BTW, the two whole food muffin recipes below are dairy-free! 

First up: Coconut Oat Blueberry Muffins 

1 cup quick oats 
1 1/4 cup flour 
1/2 cup sugar 
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt 
1 tbs shredded unsweetened coconut; divided
1 egg (can use egg substitute)
1/2 cup coconut milk + 1 tbs (see note)
1/3 cup coconut oil 
1 cup blueberries (frozen makes the batter PURPLE!) =)

1. Heat oven to 400° and line muffin tray with liners. 

2. Combine dry ingredients (oats, flour, sugar, baking soda/powder, cinnamon, salt, and shredded coconut) in bowl.

3. In a separate small bowl, mix egg, milk (1/2 cup only at this point), and coconut oil then add to dry ingredients.

Note: The extra 1 tbs of coconut milk is based on need. If you find that your batter is too sticky to add the blueberries, add some of the milk up to the 1 tbs. Another reason you may need to add the additional 1 tbs of milk is because you're using dry unsweetened coconut. (Keep some of the shredded coconut to top the batter.)

5. When batter is no longer sticky, fold in blueberries. 

6. Fill paper-lined muffin cups with batter about 2/3 full. Top with shredded coconut.

7. Bake for 18-21 minutes or until golden brown. Use a toothpick to test the center.

Yields: 12 muffins. Note 2: You can use fresh blueberries but the batter won't be purple and I think that kids get a kick out of seeing foods different colors (made from foods not artificial dyes). 

My six year old asked: "When is it my birthday again?" In which I replied: "In about 11.5 months." He said, "Can you make these muffins for my birthday to share with my class?!" I said: "Sure!"

Next: Chocolate Zucchini Muffins 

This recipe was inspired by Taste of Home. You can find their recipe on the preceding link but if you want to make them the way I made them then follow my ingredients below. 

1.5 cups of whole wheat flour 
3/4 cup coconut sugar (sometimes I use less)
1 tsp baking soda
1 tsp ground cinnamon (sometimes I use more)
1/2 tsp salt
2 tbs cacao powder
1 egg (can use egg substitute)
1/2 cup coconut oil (if solid, heat slightly for liquid consistency)
1/4 cup coconut milk (not from a can)
1/4 tsp real vanilla extract
1 tbs lemon juice 
1 cup shredded zucchini 
1/4 cup mini chocolate chips


You'll need two bowls; 1 small and 1 medium. Preheat oven to 350°

1. In the medium bowl, combine flour, sugar, baking soda, cinnamon, salt, and cacao powder. 

2. In the small bowl, beat the egg lightly then add the oil, milk, vanilla, and lemon juice. Mix well. 

3. Pour the wet ingredients into the dry ingredients and mix until moistened. Note: If you squeezed most of the water content from the zucchini, you may need to add an ounce or two of the coconut milk before folding in the shredded zucchini. This step also depends on the moisture content of not only your the ingredients but also your environment. 

4. Fold in the chocolate chips. 

5. Fill paper lined muffin cups two-thirds full. 

6. Bake for about 23 minutes or until a toothpick inserted in the center comes out clean. 

Yields: 12 muffins.

Their recipe didn't suggest particular ingredients but I really like coconut and most like chocolate. If you don't want coconut (or chocolate), follow their recipe but please choose organic / clean brands and healthy fats (oils) in lieu of canola or vegetable oils. 

Great recipe! So moist and light! And, it's a huge hit in our home. Every time they're gone, my son and husband asks, "When are you making these again?" If you can imagine, I make them often. =) Now, it's your turn. Give mine a try too!

Share with me, which of the recipes will you be making first? Or, tell me, how often do you bake muffins from scratch? 

Here are some other recipes you may like too!

Double Apple Muffins
Carrot Walnut Muffins
Carrot and Parsnip Muffins 
Apple Fig Muffins 
Oatmeal Banana Muffins
Egg Muffins 
Complete Breakfast (chocolate) and (vanilla

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Choose, eat, and live well! =)

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