Often I hear that people I work with don’t have enough time for breakfast in the morning, much less a health one, and then end up skipping breakfast, eating on the run, or stopping for fast food or coffee. I feel, though, that not having enough time in the morning isn’t an excuse for not eating breakfast. It’s just yet another creative challenge to arise to.
By baking these muffins when you DO have the time, and then keeping them in the refrigerator or even frozen, you have a very quick, nutritious, filling and easy way to have a whole-foods breakfast. Like little meals on the go, these muffins contain whole grains, protein, essential oils, a fruit and a vegetable!
Zucchini Flax Seed Breakfast Muffins
Preheat oven to 350 F, grease the muffin tin or use liner cups
Prep time 20 minutes, baking time 20 minutes
1 ½ cups gluten free flour (brown rice or a mix). Or, if not GF, try spelt flour.
½ Cup GF rolled oats
¼ C white rice flour, coconut flour or arrowroot flour
2 tsp aluminum-free baking soda
1 zucchini, unpeeled and grated (makes at least 1 ½ cups)
1/3 C melted butter, or melted virgin coconut oil***
½ C liquid honey
1 Tbs vanilla
1 C water
2 eggs (optional, for added protein)***
1/3 C ground flax seeds
½ C raw sunflower seeds
½ C raisins or currents
Grated peel from one orange (make sure it is organic and you wash the rind well before grating)
1 Tbs apple cider vinegar
Mix together all of the dry ingredients in a bowl
Mix together the wet ingredients in a separate bowl
Add wet to dry and fold together with out over-stirring, and then gently fold in the ‘mix-ins’
Stir in the apple cider vinegar and allow the batter to rise and foam a bit. (This adds fluffiness and makes the gluten-free muffins less dense.)
Pour into a muffin pan to make 12 muffins
Bake for 20 minutes at 350F
If you will be eating them all within a few days, these can keep in the refrigerator. Otherwise, take out those you will eat soon and put the rest in a freezer-safe bag and store in the freezer. These muffins warm up really well in the toaster oven. There you go! You and your honey have breakfast all week!
*** You can make these muffins vegan by using coconut oil instead of butter and by removing the eggs. Since the eggs are only included in the breakfast muffin to add protein, they are not needed to hold the batter together. Instead, soak the flax seeds a 1/4 C of warm water for 10 minutes before adding them with the wet ingredients.
recipe by Elham Simmons