I wake up every morning with the best intentions. In a perfect world, I’d start my day with a smoothie. Kale + strawberry + banana is my fav. In the real world, I wake up 15 minutes late, remember I’ve got a quarter tank of gas left in my car and haphazardly put on mascara while pulling on my jeans. A smoothie doesn’t really fit all up in there. I usually drink ’em for dessert.
Breakfast on the go is my best bet and muffins are super portable. Packed with nuts and other good stuff, these make for a quick breakfast. They’re also vegan and gluten free for my allergen-conscious friends. Oh, and don’t be fooled by the serving size; I eat two at a time with a slather of nut butter.
Measurements are based on this recipe from Eat, Live, Run.
Carrot-Walnut Breakfast Muffins
Yeilds 12 muffins
1/2 cup brown rice flour
1 1/2 cups old fashioned oats
1/2 cup agave nectar
8 tablespoons Earth Balance (or other non-dairy spread)
1 tablespoon chia seeds
1 cup grated carrot
1 brown banana, mashed
1/4 cup almond milk, plus 1/4 cup for the chia ‘egg’
1/4 cup raisins
1/4 cup chopped walnuts
1/4 cup sunflower seeds
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 teaspoon baking powder
Preheat the oven to 350.
Whisk together the chia seeds and reserved almond milk in a bowl. Set aside.
In a large bowl, combine the flour, baking powder, cinnamon, nutmeg, salt and oats. In a separate bowl with the mixer on medium, combine the Earth Balance, agave nectar, vanilla extract and remaining almond milk. Fold in the chia ‘egg,’ then add the dry ingredients, plus grated carrot, banana, walnuts, raisins and sunflower seeds.
Divide between 12 muffin tins and bake for 20-25 minutes.
These are really dense and not sweet! Add more agave or some sugar to sweeten and sub an egg for the chia for fluff. Maybe one-a these days I’ll get my act together and eat breakfast at a table like a person.
Probably won’t happen. Muffins rule.